Description
A recipe for Warm Tortellini and Broccoli Salad

Ingredients

• 2 bags (24 ounces each) frozen cheese tortellini
  
• 1 bag (16 ounces) frozen broccoli florets
  
• 2 medium sized fresh tomatoes, diced
  
• 1/3 cup Regina Balsamic Vinegar
  
• 1/4 cup olive oil
  
• 1 can (6 ounces) B&G Medium Pitted Ripe Olives, drained
  
• 1/4 cup (1 ounce) shredded mozzarella cheese
  
• 1/4 cup (1 ounce) shredded provolone cheese
  
• 1/4 cup (1 ounce) shredded Parmesan cheese
  
• 1/4 cup (1 ounce) shredded Romano cheese
  
• 3 ounces pepperoni, coarsely chopped
  
• 1 1/2 teaspoons Polaner Chopped Garlic
  
• 1 teaspoon Italian herb seasoning

Preparation
Prepare tortellini according to package directions, add frozen broccoli immediately before draining; place in large bowl. Stir in remaining ingredients. Toss gently to coat tortellini with dressing. Serve warm or at room temperature.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available