Italian Tortellini-Vegetable Salad


Italian Tortellini-Vegetable Salad
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  1. 1 package (9 oz) refrigerated cheese-filled tortellini
  2. 1 package (9 oz) refrigerated spinach-filled tortellini
  3. 2 cups small fresh cauliflower florets
  4. 2 cups small fresh broccoli florets
  5. 1 cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
  6. 1/4 cup chopped red onion
  7. 1/4 cup chopped fresh parsley
  8. 1 medium yellow bell pepper, chopped
  9. 2 jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
  10. 1 bottle (8 oz) Italian dressing
  1. Steps
  2. 1
  3. In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
  4. 2
  5. Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
  6. 3
  7. 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.
Posted in Salad