Italian Tortellini-Vegetable Salad

 

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

• 1 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.
• 2 Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
• 3 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.