Italian Tortellini-Vegetable Salad

Dinner ready in 25 minutes! Here’s a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.

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Prep Time 25 min
Total Time 25 min
Servings 8

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

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Directions

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.