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Italian Chicken Tortellini Salad

9 ounces, weight Fresh Cheese Tortellini
16 ounces, weight Frozen Chopped Broccoli
4 teaspoons Olive Oil
2 Tablespoons Balsamic Vinegar
4 Tablespoons Grated Parmesan Cheese, Divided
1- 1/2 cup Cherry Tomatoes, Halved
1/4 cups Red Onion, Chopped
1 cup Cooked Chicken Breast, Chopped Into Bite Sized Pieces.
2 Tablespoons Capers, Rinsed And Drained
Black Pepper


Blanch the broccoli in the microwave until crisp tender. Cook the tortellini according to package directions. Drain and rinse with cold water. Set aside. Meanwhile, combine the oil, vinegar and 2 tablespoons of the cheese in the bottom of the serving bowl. Add the tortellini, broccoli, tomatoes, onions, chicken and capers; gently toss to coat. Sprinkle with the remaining cheese and pepper. Serve at once or cover and refrigerate up to 24 hours.

Source: tastykitchen.com