7 oz. pkg. cheese tortellini
1 c. fresh broccoli flowerettes
1/2 c. finely chopped fresh parsley
1 tbsp. chopped pimentos
6 oz. jar marinated artichoke hearts, undrained
2 green onions, chopped
1/4 tsp. dried basil leaves
1/2 tsp. garlic powder
1/2 c. prepared Italian dressing
5-10 cherry tomatoes, halved
Sliced, ripe olives (very sm. can)
Grated Parmesan cheese

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. Can also make day ahead. 6 (1 cup) servings.