- 1 pkg (9 oz.) refrigerated Cheese Tortellini (Cooked according to package directions, drained & cooled)
- 1 head of broccoli, washed and cut into small florets
- 1/2 cup frozen baby green peas (thawed)
- 1 small can sliced black olives, rinsed and drained
- 3 spring onions, sliced
- 2 large tomatoes, diced (seeds removed) or 1 pt grape tomatoes halved (seeds removed)
- 1 med. cucumber, diced (peeled, seeds removed)
- 1 can quartered artichoke hearts (drained and cut in half)
- Fresh basil chiffonade (or torn)
- Ground black pepper
- Salad greens
- Light Caesar salad dressing
- Optional: Chopped grilled chicken or salami
In a large bowl, combine cooked pasta, broccoli, peas, black olives, spring onions, tomatoes, cucumber, artichoke (chicken or salami if using) and toss with enough salad dressing to coat well. Refrigerate for 2-3 hours or overnight. Serve on salad greens topped with fresh basil and pepper. Keeps well for two days stored in Tupperware in the fridge.
