1-10 oz. pkg tortellini
2 c. broccoli florets
1/2 red onion, diced
1 c. canned garbanzo beans, rinsed and drained
1 c. red kidney beans, rinsed and drained
1 c. white kidney beans, rinsed and drained
1-6 oz. can black olives, drained
1-8 oz. bottle creamy italian salad dressing
1 tsp. dried oregano
24 cherry tomatoes
cook tortellini to al dente; drain.
combine all ingredients except tomatoes and toss gently.
serve warm or cover and refrigerate for a few hours.
just before serving, stir in tomatoes.
No comments:
Post a Comment