Ingredients
- 18 ounces tortellini pasta (cheese tortellini, cooked)
- 1 large broccoli head (chopped into mini florets)
- 4 ounces yellow onions (1/2 medium onion, finely chopped)
- 1 large tomato (seeded and diced)
- 1 cucumber (peeled and chopped, I like using pickling or European cucumbers, use 1/4 pound cucumber (1/2 cucumber, if using European)
- 1 can (2.25 ounce) black olives, sliced
- 1/2 cup Parmesan cheese, shredded (or you can use Feta cheese, crumbled)
- 1/2 cup salad dressing (creamy Caesar salad dressing, or your favorite salad dressing, to taste)
- Salt and freshly ground pepper, to taste
How to Make
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Step 1: Chop brocolli into small florets.
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Step 2: Chop onion finely. Seed and chop tomato, and peel and chop cucumber. Open and drain the can of black olives well. Add all to a serving size bowl, and set aside.
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Step 3: Cook tortellini according to the directions on the package. When done, rinse with cold water to cool them down. Drain well. Add cooled tortellini in with the vegetables. Mix well.
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Step 4: Top with Parmesan or Feta cheese, and gently mix.
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Step 5: Add Caesar dressing, to taste. Mix with all the ingredients in the bowl.
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Step 6: Season with salt and pepper, cover bowl, then refrigerate for at least 2 hours to meld flavors.
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Step 7: When you are ready to serve the salad, you may want to add in a little more salad dressing as the dressing soaks into the pasta while sitting in the fridge.
We hope you enjoy this recipe!
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