Tortellini & Veggie Salad
June 20, 2022
A robust salad with an Italian accent. Perfect for picnics, barbecues and potlucks.
SERVINGS
20
PREP TIME
30 min
+ overnight refrigeration time
Ingredients
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2(9-ounce) packages fresh cheese tortellini
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1teaspoon minced garlic
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¾cup L&B Olive Oil
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¼cup L&B Balsamic Vinegar
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½cup chopped parsley
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1cup sliced green onion
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1large red bell pepper, cut into julienne strips
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1(½-ounce) package fresh basil, snipped
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2(6-ounce) jars marinated artichoke hearts, undrained and cut into bite-sized pieces
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2cups broccoli florets
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⅔cup freshly grated Parmesan cheese
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8cherry tomatoes, halved
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Salt, to taste
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Pepper, to taste
Directions
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1
Cook tortellini according to package directions; drain.
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2
Whisk together the oil and vinegar until emulsified. Stir in the garlic and season with salt and pepper. Toss the dressing with warm tortellini.
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3
Stir in parsley, green onions, red pepper, basil and artichokes hearts.
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4
Blanch broccoli in boiling water until bright green (about 1 minute); drain. Rinse with cold water; drain.
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5
Refrigerate salad and broccoli separately, covered, several hours or overnight.
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6
To serve, toss Parmesan cheese and broccoli with salad. Spoon into serving bowl. Garnish with cherry tomatoes.