Fresh herbs enhance the flavor of any dish. Grow small pots of basic herbs; parsley, basil, mint, oregano inexpensively. A small sunny porch or window sill is an ideal spot for freshness at your fingertips.
7 oz package cheese tortellini
1 cup broccoli florets
1/2 cup chopped parsley
6 oz jar marinated artichokes
2 green onions chopped
1/2 cup Italian salad dressing
2 1/2 tsp fresh basil
3 Tbsp Parmesan cheese
6 cherry tomatoes, halved
Cook tortellini according to package directions; drain. Rinse and drain again.
Combine tortellini with broccoli, parsley, artichokes and green onions in a large bowl; toss lightly to mix.
Pour salad dressing over tortellini mixture; sprinkle with basil and toss gently. Cover; chill until ready to serve.
Toss salad again just before serving. Sprinkle with Parmesan. Arrange cherry tomatoes on top.
Keep cooked tortellini or other pastas on hand to add to salads, soups or casseroles. Cook pastas in bulk; drain. Rinse with cold water; drain again. Store, covered, in the refrigerator for up to 1 week.