Recipes:
## **Tortellini Salad**
*Serves 6*
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### **Ingredients**
* 1 (7-ounce) package cheese tortellini
* 1 cup broccoli florets
* ½ cup chopped fresh parsley
* 1 (6-ounce) jar marinated artichokes, drained
* 2 green onions, chopped
* ½ cup Italian salad dressing
* 2½ teaspoons chopped fresh basil
* 3 tablespoons grated Parmesan cheese
* 6 cherry tomatoes, halved (optional)
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### **Make Ahead**
This salad may be prepared **6 to 8 hours ahead**. Prepare in the morning and have a quick supper without heating up the kitchen.
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### **Directions**
1. **Cook tortellini** according to package directions; drain. Rinse and drain again.
2. **Combine** tortellini with broccoli, parsley, artichokes and green onions in a large bowl; toss lightly to mix.
3. **Pour salad dressing** over tortellini mixture; sprinkle with basil and toss gently. Cover; chill until ready to serve.
4. **Toss salad again** just before serving. Sprinkle with Parmesan. Arrange cherry tomatoes on top.
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### **Variation**
Chop **½ cup leftover cooked chicken** and add to this recipe in step 2 for an even heartier meal.
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### Make It Quicker
Keep cooked tortellini or other pastas on hand to add to salads, soups or casseroles. Cook pastas in bulk; drain. Rinse with cold water; drain again. Store, covered, in the refrigerator for up to **1 week**.
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