In small bowl whisk together dressing, buttermilk, dill, and celery seeds. Refrigerate until ready to use.
Trim broccoli flowerets to 1 1/2 inch lengths. Cut pared stems on diagonal into 1 1/2 inch lengths. Set aside.
Cook tortellini according to package directions, adding broccoli durinng the last 2 minutes of cooking time. Drain tortellini and broccoli; place in bowl of ice and water until thoroughly chilled. Drain thoroughly.
In large bowl, combine tortellini and broccoli with remaining ingredients and the prepared dressing.
Originally Submitted
12/21/2009
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