1 (7 oz.) pkg. cheese tortellini
1-2 c. fresh broccoli flowerets
1 jar marinated artichoke hearts, undrained
1/2 c. chopped parsley
1 tbsp. chopped pimento
2 green onions, chopped (optional)
1 garlic clove, minced
1/2 c. prepared Italian dressing
6-8 cherry tomatoes, halved
Ripe olives, sliced or whole
Parmesan cheese

Cook tortellini according to package directions. Drain and rinse. Combine all ingredients except tomatoes, olives, and Parmesan cheese. Refrigerate 4-6 hours.

Just before serving, add tomatoes. Garnish with olives and Parmesan cheese.