Ingredients
1
package (9 oz) refrigerated cheese-filled tortellini
1
package (9 oz) refrigerated spinach-filled tortellini
2
cups small fresh cauliflower florets
2
cups small fresh broccoli florets
1
cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
1/4
cup chopped red onion
1/4
cup chopped fresh parsley
1
medium yellow bell pepper, chopped
2
jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
1
bottle (8 oz) Italian dressing
Preparation
In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper 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.
