Ingredients
1
package (9 oz) refrigerated cheese-filled tortellini
1
package (9 oz) refrigerated spinach-filled tortellini
1
bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
1/4
cup chopped red onion
1/4
cup chopped fresh parsley
1
medium red bell pepper, chopped
1
serrano chile, seeded, chopped
1
jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved
1
tablespoon lemon juice
Preparation
In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
Cook frozen vegetables as directed on bag; cool.
In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.
