Broccoli-Tortellini Salad
"My family has made this recipe for a long time. Not sure where my mom got it. It is very delicious and great for potlucks and barbecues."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 7 ounces cheese tortellini
- 1 cup broccoli, cut into small florets
- 1⁄2 cup finely chopped fresh parsley
- 1 tablespoon chopped pimiento
- 1 (6 ounce) jar marinated artichoke hearts, do not drain
- 2 green onions, sliced
- 1 tablespoon chopped fresh basil
- 1⁄2 teaspoon garlic powder
- 1⁄2 cup Italian dressing
- 6 cherry tomatoes
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄4 cup sliced black olives
directions
- Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored).
- Make sure to cut the broccoli into bite sized florets.
- I also lightly steam them before adding to the salad.
- In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder.
- Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix.
- Refrigerate until serving time.
- Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.
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Reviews
-
I made quite a few substitutions but I thank you very much for the dressing and the idea. I used cilantro, carrots, edamame instead of artichokes, basil and parsley and tomatoes. I will be making this again and again. Thanks. -
This was really good! This is a good, refreshing spring salad. I added crab meat and had it as a main dish. Thanks for the good recipe JillAZ! -
Made this as a side dish for our B-B-Q. It was a very, very nice change to the typical pasta or potato salad we would normally have. I love the artichoke hearts in it; not to mention the fact that it has broccoli and other veggies too! I think we will try making it next time with regular pasta because most of us didn't care for the texture of the cheese used in the Tortellini -
Been using this recipe for Tortellini for years...never had it written down before! :) The best part of this recipe is that it is so versatile - I've been known to just open the pantry and start grabbing jars to throw together with the rest of the ingredients (I've used green olives, chopped red onions, red pepper strips, and a variety of different dressings). Also, I usually add some cubed cheese and/ or meat (salami, pepperoni) to this recipe!) YUM! Always a party favorite! -
This was easy to put together and it tastes great! I didn't have fresh basil or parsley, so I substituted dried. I also used fresh parmesan cheese and I chopped the artichoke hearts into a finer dice. I made this the night before I served it so I also added some more Italian Dressing as the tortellini had absorbed a lot of the original amount. This is great to take to an outdoor picnic or potluck since it's not mayonaise based and can sit out longer. Thanks for posting!
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RECIPE SUBMITTED BY
JillAZ
Cave Creek, 0
<p>My DH and I live in Arizona. We have five children ages 24, 20, 16, and 14 year old twins. I LOVE to cook and find it a lot of fun and very relaxing. I have an extensive cookbook collection and enjoy reading them. <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://photobucket.com target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/freezer.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=daringdingos.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/daringdingos.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish2.jpg target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/tish2.jpg border=0 alt=Recipezaar Challenge 2008 /></a></p>
