1/2 (9 oz) package fresh cheese Tortellini
2 cups broccoli florets
1 T balsamic vinegar
1 tsp olive oil
2 T grated parmesan cheese
1 cup grape tomatoes, halved
6 pitted black olives (not cured in oil)
2 T sliced fresh basil leaves
1/8 tsp black pepper
Cook tortellini according to package directions, adding broccoli during the last 3 minutes of cooking. Drain and rinse under cold running water, set aside.
Meanwhile, combine vinegar, oil, and 1 T Parmesan in medium bowl. Add tortellini, broccoli, tomatoes, olives, and basil, toss to coat.
Sprinkle salad with remaining 1 T cheese and pepper. Serve at once or cover and refrigerate up to 24 hours and serve chilled.