BROCCOLI TORTELLINI SALAD

1 (7 oz.) pkg. cheese tortellini
1 cup fresh broccoli florets
1/2 cup finely chopped fresh parsley
1 tablespoon chopped pimiento
1 (6 oz.) jar marinated artichoke hearts, undrained
2 green onions, chopped
2 1/2 teaspoons chopped fresh basil (or 1/4 teaspoon dried basil leaves)
1/2 teaspoon garlic powder
1/2 cup prepared Italian dressing
FOR SERVING:
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 and Parmesan cheese. Cover; refrigerate 4 to 6 hours to blend flavors.

JUST BEFORE SERVING:
Add tomatoes; mix lightly. Garnish with olives; sprinkle with Parmesan cheese.

TO MAKE AHEAD:
Salad can be made a day in and refrigerated. To avoid discoloration, just before serving add broccoli with tomatoes.

Makes 6 (1-cup) servings
From: Recipelink.com
Source: Recipe booklet: Summer Fun Cookbook, Pillsbury Classic Cookbooks, 1986