7 oz. pkg. cheese tortellini
1 c. fresh broccoli flowerets
1/2 c. finely chopped fresh parsley
1 tbsp. chopped pimento
6 oz. jar marinated artichoke hearts, undrained
2 green onions, chopped
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 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. 6 (1 cup) servings.

TIP: Salad can be made a day in advance and refrigerated. To avoid discoloration, just before serving add broccoli with tomatoes.