TORTELLINI SALAD WITH BROCCOLI, MUSHROOMS AND TOMATOES

By pbaumgartner

When Janet's office was next to the Circulation offices, she participated in Circulation's monthly "Grazing Day." This recipe came from one of the Circulation staff who loves to cook, Joe Barrand.

This salad can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

Ingredients

• 4 c. broccoli, florets, fresh
• 9 oz. pesto tortellini (Joe used 3 cheese tortellini)
• 8 Tbs. extra-virgin olive oil, divided
• 4 oz. small mushrooms, quartered
• 1 c. pitted ripe olives
• 1 c. grape or cherry tomatoes
• 3 cloves garlic, minced
• 3 Tbs. fresh Italian parsley, finely chopped
• 3 Tbs. fresh basil, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper, freshly ground

Details

Servings 8
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Cook broccoli in large pot of boiling salted water for 1 minute or until bright green. Remove from water, reserve water for cooking pasta. Rinse broccoli under cold running water to cool. Place in large bowl.
In same large pot of boiling salted water, cook tortellini 3 to 4 minutes or until tender. Drain; toss with 1 Tbs. of the oil. Cool.
Add cooked pasta, mushrooms, olives, and tomatoes. In small bowl, whisk together remaining 7 tablespoons oil, garlic, parsley, basil, salt and pepper. Pour over pasta mixture. Let stand, covered, at room temperature 2 hours before serving.