Broccoli Tortellini Salad

7 oz. pkg. cheese tortellini
1 cup fresh broccoli florets
1/2 cup finely chopped fresh parsley
1 Tbsp. chopped pimento
6 oz. jar marinated artichoke hearts, undrained
2 green onions, chopped
2 1/2 tsp. chopped fresh basil or 1/4 tsp. dried basil leaves
1/2 tsp. garlic powder
1/2 cup prepared Italian salad dressing
5 to 6 cherry tomatoes, halved
Sliced ripe olives, if desired
Grated Parmesan cheese, if desired

Cook tortellini to desired doneness as directed on package. Drain,
rinse with cold water.
In large bowl, combine all ingredients except cherry tomatoes, olives
and Parmesan cheese. Cover, refrigerate 4 to 6 hours to blend
flavors. Just before serving, add tomatoes; mix lightly. Serve
sprinkled with Parmesan cheese. 6 servings.

TIP: Salad can be made a day in advance and refrigerated. To avoid
discoloration, just before serving add broccoli and tomatoes.



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