Ingredients
1
package (9 oz) refrigerated cheese-filled tortellini
2
cups frozen broccoli florets
1
cup halved cherry tomatoes
4
medium green onions, sliced (1/4 cup)
1/2
medium cucumber, quartered lengthwise, cut into 1/4-inch slices
1/2
cup Italian dressing
1
tablespoon salad supreme seasoning
Preparation
Cook tortellini as directed on package to desired doneness, adding broccoli during last minute of cook time. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining ingredients.
Add cooked tortellini and broccoli to salad; toss gently to coat. Cover; refrigerate at least 3 hours to blend flavors. Stir gently before serving.
