1 (7 oz.) pkg. cheese tortellini
1 c. broccoli flowerets
1/2 c. fresh parsley, chopped
1 tbsp. pimento, chopped
1 (6 oz.) jar marinated artichoke hearts, undrained
3 green onions, sliced
1 tbsp. fresh basil, chopped
1/2 c. reduced-calorie Italian dressing
1/2 tsp. garlic powder
6 cherry tomatoes, halved
10 black olives, sliced
Grated Parmesan cheese

Cook tortellini according to directions on package. Drain. Rinse with cold water. In a large bowl, combine all ingredients except cherry tomatoes, olives and cheese. Cover. Refrigerate at least 4 to 6 hours. Just before serving, add tomatoes and olives and mix lightly. Sprinkle with Parmesan cheese, if desired.