ITALIAN TORTELLINI-VEGETABLE SALAD

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Italian Tortellini-Vegetable Salad image

Found this in the Pillsbury e-zine, putting here for safekeeping! I always use my favorite homemade italian dressing or Good Seasons

Provided by CABarbieQue

Categories     Low Cholesterol

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 ounce) package cheese filled tortellini
1 (9 ounce) package spinach filled tortellini
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 cup oil-packed julienne-cut sun-dried tomato, drained (from a 6.5 oz jar)
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
2 (6 ounce) jars marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
8 ounces Italian dressing

Steps:

  • In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last minute of cooking time. Rinse with cold water to cool; drain well.
  • Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes.
  • 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.

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