1 (7 oz.) tortellini
1 c. fresh broccoli flowerets
1/2 c. chopped parsley
1 tbsp. chopped pimento
1 (6 oz.) jar artichoke hearts (undrained)
2 green onions, chopped
2 1/2 tsp. chopped basil
1/2 tsp. garlic powder
1 c. prepared Italian dressing
6 cherry tomatoes, halved

Cook tortellini as directed. Drain and rinse in cold water. Combine all ingredients except tomatoes. Cover and chill 4-6 hours. Before serving add tomatoes and sprinkle with Parmesan. If you prepare overnight, leave out broccoli until next day.