Maryjane adapted from Favorites Cookbook
| Ingredients: 8 oz. cheese-filled tortellini 1 cup broccoli florets (blanch in boiling water for 2-3 min. then put in ice water to cool) 4 oz. fresh grated Parmesan Cheese 1 (13 3/4 oz.) can quartered artichoke hearts 1 (15 oz.) black olives, drained and halved 1 (15 oz.) can garbanzo beans, rinsed and drained 1 (15 oz.) can kidney beans, rinsed and drained 1/2 red onion diced small 1 (16 oz.) bottle Bernstein's Cheese Garlicdressing 1 pint cherry tomatoes, halved or quartered 1-2 avocado, diced Directions: Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water. Add remaining ingredients except avocado and tomatoes, and toss with 1/2 of dressing. Refrigerate for several hours. Just before serving add remaining dressing and top with tomatoes and avocado. |
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