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Tortellini-Pesto Salad

1 cup lightly packed parsley sprigs with stems removed
1/4 cup fresh basil
1 clove garlic
1/3 cup grated Parmesan cheese
1/4 cup olive oil
8 ounces broccoli
2 7-ounce packages cheese-filled tortellini
1 2 1/4-ounce can sliced pitted ripe olives, drained
6 ounces provolone cheese, cubed
2 medium tomatoes, seeded and chopped
1/3 cup pine nuts, toasted

For pesto, in food processor bowl or blender container combine
parsley, basil and garlic. Cover and process or blend till finely
chopped. Add parmesan cheese. Cover and process or blend until
combined. With lid ajar, add oil a little at a time, processing
or blending after each addition till well combined; set aside.

Remove the outer leaves and tough parts of stalks from broccoli.
Cut stalks crosswise into 1/4 inch thick slices and break flowerets
into smaller pieces; set aside.

In a large covered saucepan cook tortellini according to package
diretions; add broccoli during the last 5 minutes of cooking.

In a large salad bowl combine pesto, broccoli, tortellini and
olives. Toss lightly. Cover; chill for 4 hours or overnight. To
serve, add provolone cheese, tomatoes, and nuts to tortellini
mixture, toss lightly.


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