 | | Directions |
- Cook tortellini according to package directions. Rinse, drain, and set aside to cool.
- Cook broccoli just enough so that it is crisp-tender. Rinse with cold water to stop cooking and drain well. Pat with paper towels to soak up excess moisture.
- Combine the tortellini and broccoli together in a large bowl.
- Dice the pepper and finely chop the onion; add to the tortellini and broccoli.
- In a separate bowl combine the mayonnaise, whipping cream, ranch dressing, and garlic salt. Stir until well blended.
- Pour the dressing over the tortellini and broccoli mixture. Stir until everything is evenly coated.
- Add the Parmesan cheese, reserving some to sprinkle on top of the salad. Stir the cheese into the salad to distribute evenly. Pour into your serving bowl and sprinkle with the remaining Parmesan cheese.
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Prep Time: 1 hour
Cook Time: 15 minutes
|  | | Ingredients | | - | | 16 ounces cheese tortellini |
| - | | 16 ounces frozen broccoli |
| - | | 1/2 yellow pepper - diced (can use red or green peppers also) |
| - | | 1 onion - finely chopped |
| - | | 1 cup mayonnaise |
| - | | 2/3 cup whipping cream |
| - | | 2 tablespoons ranch dressing |
| - | | 1 1/2 teaspoons garlic salt |
| - | | 1 cup shredded parmesan cheese |
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