Italian Tortellini-Vegetable Salad
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (9 ounce) package cheese filled tortellini
- 1 (9 ounce) package spinach filled tortellini
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 1 cup oil-packed julienne-cut sun-dried tomato, drained (from a 6.5 oz jar)
- 1⁄4 cup chopped red onion
- 1⁄4 cup chopped fresh parsley
- 2 (6 ounce) jars marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
- 8 ounces Italian dressing
directions
- In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last minute of cooking time. Rinse with cold water to cool; drain well.
- Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes.
- Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
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Reviews
-
I cut this recipe in half for just 2 of us, then cut the amount of artichokes in half yet again, adding them to just half of the prepared salad since my other half loves 'em & I don't! Worked out very well, as we each had a salad we could thoroughly enjoy! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
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