Vivian's Pasta Salad

In 1995 Bruce decided to go to school at Middle Tennessee State University in Murfreesboro—which, oddly enough, is right in the middle of Tennessee. While we were there we met some really nice people; Vivian Cook is one of them. I first tried her fabulous salad at a ward potluck dinner, and she kindly gave me the recipe. Actually she gave it to me three times because I kept losing it. Fortunately I've been able to keep track of it since then.
Thank-you Vivian!

VIVIAN'S PASTA SALAD

2 pkg. (7 oz. each) refrigerated cheese tortellini
2 cups broccoli florets
1 Tbsp. parsley
½ Tbsp. basil
½ Tbsp. garlic
1 can (16 oz.) large pitted black olives, drained
1 cup Italian dressing
12 cherry tomatoes, halved

Cook tortellini according to package directions; drain and rinse with cold water. In a large bowl toss drained tortellini with all remaining ingredients; mix well. Refrigerate overnight so flavors will blend. Before serving add a little more Italian dressing if desired.
Absolutely delicious!

Broccoli Salad

I am not a big broccoli fan. Well, I never used to be; but I like it better and better all the time. Anyway, Melanie had this salad and loved it before I'd ever heard of it. She told me the ingredients and I could hardly believe anyone would eat that, let alone her going on and on about how wonderful it was. It was a couple years later (2002) that I saw it at a party and was brave enough to try it. WOW! It is really fabulous!
Now, even knowing that I really like it, this ingredient list looks like something I wouldn't want to put together. But it really is delicious. So try it out!!

BROCCOLI SALAD

4 lb. uncooked broccoli, chopped into small pieces
[actually I've never weighed the broccoli--just use a lot]
1 cup sunflower seeds
1/2 medium red onion, chopped
1/2 lb. bacon, cooked crisp and crumbled
1/2 cup golden raisins
1 carrot, grated
1 cup mayonnaise
2 Tbsp. vinegar
1 Tbsp. sour cream
1/4 cup sugar

In a large bowl, mix broccoli, sunflower seeds, onion, bacon, raisins and carrots. In a small bowl, whisk together the mayonnaise, vinegar, sour cream and sugar. Pour dressing over salad and mix well. Refrigerate until ready to serve.

Yummy!