2 12 oz. packages of cheese tortellini (fresh refrigerated type, not the dry type)

2 to 3 heads of fresh broccoli, cut into small bite-sized pieces

½ large onion, chopped

1½ cups of fresh carrots, cut into bite-sized pieces

1 or 2 (depending on taste and budget) jars of marinated artichoke hearts

Cook tortellini per package instructions, drain and cool. 



1 7 oz. tub of pesto (or homemade if desired)

½ tsp. salt

½ tsp. black pepper

1 tsp. sugar

¼ cup white vinegar

½ cup olive oil

1 tsp. minced fresh garlic

liquid from the marinated artichoke hearts

Chop artichoke hearts and place into large bowl. Add the chopped broccoli, carrots and onions. Add the pesto dressing and mix well. Add the cooked tortellini and mix again gently. Refrigerate for at least one hour, longer if possible. Before serving, mix again to distribute any of the settled dressing over all of the ingredients one more time.

This salad was a concoction made by Libby, my son Dan’s wife, and we remember it as a favorite from their wedding reception many years ago.

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