This is my most requested dish to bring to a potluck. It is not overly spicy and vegetarians just love this. You can add more cheese and seasonings if desired. This salad has been passed around the world and is always well received.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
8 hrs 5 mins
total:
8 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 6 to 7 minutes.

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  • Meanwhile, slice each artichoke heart lengthwise into 8 pieces; set aside.

  • Drain tortellini and transfer to a large bowl. Cool to room temperature, 5 to 10 minutes.

  • Add broccoli, cauliflower, mozzarella, Parmesan, green and black olives, Italian seasoning, salt, and pepper; mix until ingredients are evenly distributed. Stir in Italian dressing. Cover and refrigerate, 8 hours to overnight.

Cook's Note:

I use a four-cheese tortellini and Newman's Own(R) dressing. You may have to add a bit more dressing if it is dry, up to 1/4 cup.

Nutrition Facts

477 calories; protein 19.4g; carbohydrates 42.6g; fat 27.1g; cholesterol 44.6mg; sodium 1864.1mg. Full Nutrition
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