7 oz. pkg. cheese tortellini
1 c. fresh broccoli florets
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 1/2 tsp. dried basil leaves
1/2 tsp. garlic powder
1/2 c. prepared Italian dressing
5-6 halved cherry tomatoes
Sliced ripe olives
Grated Parmesan cheese

Cook tortellini until done. Drain and cool. In large bowl combine all ingredients except tomatoes, olives, and cheese. Cover; refrigerate 4-6 hours. Just before serving, add tomatoes and mix lightly. Garnish with olive and sprinkle with Parmesan cheese.