1 (7 oz.) pkg. cheese tortellini
1 c. broccoli flowerets
1/2 c. fresh parsley, finely chopped
1 tbsp. pimento, chopped
1 (6 oz.) jar marinated artichoke hearts, undrained
2 green onions, sliced
2 1/2 tsp. chopped fresh basil or 1/4 tsp. dried basil leaves
1/2 tsp. garlic powder
1/2 c. prepared Italian dressing
5 to 6 cherry tomatoes, halved
Sliced ripe olives (if desired)
Grated Parmesan cheese (if desired)

Cook tortellini to desired doneness as directed on package. Drain, rinse with cold water. In large bowl, combine all ingredients except cherry tomatoes, ripe olives and Parmesan cheese. Cover, refrigerate 4 to 6 hours to blend flavors. Just before serving, add tomatoes, mix lightly. Garnish with olives; sprinkle with Parmesan cheese. Makes 6 (1 cup) servings.

TIP: Salad can be made a day ahead and refrigerated. Add broccoli and tomatoes just before serving to avoid discoloration.