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 1/4 tsp. dried basil leaves
1/2 tsp. garlic powder
1/2 c. prepared Italian salad 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, olives and Parmesan cheese. Cover, refrigerate 4 to 6 hours to blend flavors. Just before serving, add tomatoes; mix lightly. Serve sprinkled with Parmesan cheese. 6 servings.

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