Broccoli Tortellini Salad

By: Jeannie Kuhn

1 (7 oz.) pkg. cheese tortellini
1 (6 oz.) jar marinated artichoke hearts (do not draine)
1 c. broccoli flowers
¼ t. dried basil
2 green onions, diced
½ c. fresh parsley, finely chopped
½ c. prepared Italian dressing
½ t. garlic powder
5 - 6 cherry tomatoes
ripe olives, sliced
parmesan cheese, grated

Directions:
Cook the tortellini to your desired “doneness.” Drain and rinse it with cold water. In a large bowl, combine all of the ingredients together, except for the cherry tomatoes, olives and parmesan cheese. Cover and refrigerate for 4 - 6 hours to the blend all of the flavors together. Just before serving, lightly mix in the cherry tomatoes. Garnish it with the olives and parmesan cheese.

Note:
To make this dish a day ahead omit the broccoli, tomatoes, olives and parmesan cheese then cover and refrigerate. Just before serving, mix in the broccoli and tomatoes. Garnish it with olives and parmesan cheese.