Italian Tortellini-Vegetable Salad

Recipe by CABarbieQue
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package cheese filled tortellini
  • 1
    (9 ounce) package spinach filled tortellini
  • 2
  • 1
    cup oil-packed julienne-cut sun-dried tomato, drained (from a 6.5 oz jar)
  • 14
    cup chopped red onion
  • 14
    cup chopped fresh parsley
  • 2
    (6 ounce) jars marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
  • 8
    ounces Italian dressing
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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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