Italian Tortellini-Vegetable Salad

1. 1

   In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last minute of cooking time. Rinse with cold water to cool; drain well.

2. 2

   Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.