Ingredients
1
package (9 oz) refrigerated three-cheese-filled tortellini
2
cups frozen broccoli florets (from 14-oz bag)
1/2
cup Italian vinaigrette dressing
2
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1 1/2
cups grape tomatoes or halved cherry tomatoes
1
cup thin red onion wedges, halved
1/2
cup finely shredded Cheddar cheese (2 oz)
Preparation
Cook tortellini and broccoli as directed on packages. Drain; rinse with cold water to cool. Drain well; place in large serving bowl.
Meanwhile, in small bowl, mix dressing and basil.
Gently stir tomatoes, onion and cheese into tortellini mixture. Pour dressing over salad; stir to coat evenly. Cover; refrigerate at least 1 hour to blend flavors before serving.
