A light dish, perfect for the spring and summer months.

When I first attended a Laurita family function this salad was served. It has the benefits of being light and fresh. If you're planning a backyard party this salad is always welcome.

Ingredients

• 1 pound cheese tortellini, fresh or frozen
• 1 cup fresh broccoli florets
• 1 cup fresh parsley, finely chopped
• 2 Tbs pimiento, chopped
• 12 ounce jar marinated artichoke hearts, undrained
• 2 green onions, finely chopped
• 1 8 ounce jar marinated mushroom caps, drained
• 2 tsp fresh basil leaves, chopped
• 2 cloves garlic, finely chopped
• 1 can black olives, pitted, drained
• 1/2 pound grape tomatoes
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Cook tortellini as directed on the package. Drain and rinse with cold water.
2. In a large bowl combine all ingredients, except cheese and tomatoes. Stir gently.
3. Cover and refrigerate 3-5 hours.
4. Just before serving add tomatoes and cheese and gently mix.

Note: You can make this salad the day before.

If you enjoy this salad, try Insalata al Capriccio, a rice salad popular in the Veneto.