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Summer Tortellini Salad

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One thing I love about Summer is all the fun get togethers with friends, family, etc.  I like to take things to a potluck that I normally can’t have because my family won’t eat it.  We recently had a pot luck with the women in my church.  I decided to take this yummy Summer Tortellini Salad that I saw over at The Sisters Cafe.  It was also a great way to use some of that zucchini from my garden. This salad is a breeze to throw together and is full of yummy vegetables.  Delicious!

Here is what you need to make the
Summer Tortellini Salad

  • REFRIGERATED CHEESE-FILLED TORTELLINI (AMY SAID YOU CAN USE DRY AND RECOMMENDED  BARILLA  FOUR CHEESE OR COSTCO  TORTELLINI.  I USED BUITONI )
  • ZUCCHINI
  • CARROT
  • CHERRY OR GRAPE TOMATOES
  • GREEN ONIONS
  • FRESH PARSLEY (OR 4 TSP. DRIED PARSLEY IF YOU DON’T HAVE FRESH, I USED FRESH)
  • RANCH DRESSING
  • PARMESAN CHEESE
Summer Tortellini Salad | realmomkitchen.com

Summer Tortellini Salad

Real Mom Kitchen

Summer Tortellini Salad | realmomkitchen.com
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Ingredients
  

  • 1 pkg. 9 oz. uncooked refrigerated cheese-filled tortellini (Amy said you can use dry and recommended Barilla four cheese or Costco tortellini. I used Buitoni )
  • 1 medium zucchini thinly sliced
  • 1 large carrot peeled and chopped (I use the equivalent of baby carrots instead and sliced thin)
  • 1 pint cherry or grape tomatoes halved
  • 4 green onions with tops thinly sliced
  • ¼ cup snipped fresh parsley or 4 tsp. dried parsley if you don’t have fresh, I used fresh
  • ½ cup you’re favorite ranch dressing I used a little more and made the Hidden Valley Ranch from the packet
  • Parmesan Cheese – to taste

Instructions
 

  • Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside.
  • Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh.
  • Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings
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6 Comments

  1. Pingback: 41 Sides for Your Backyard BBQ | Real Mom Kitchen
  2. Pingback: 41 Sides for Your Backyard BBQ | Real Mom Kitchen
  3. This is one of my favorite recipes. Have been making it for years.Just thought I would let you know that this is word for word a Pampered Chef Recipe. You may want to edit this post to give credit to them. I really love your site & know that it is nearly impossible any more to tell where a recipe came from originally so I understand. Just be careful, darlin’!
    🙂

  4. This is one of my favorite recipes. Have been making it for years.Just thought I would let you know that this is word for word a Pampered Chef Recipe. You may want to edit this post to give credit to them. I really love your site & know that it is nearly impossible any more to tell where a recipe came from originally so I understand. Just be careful, darlin’!
    🙂

  5. I made this for dinner last night and it was delicious! Thank you for the wonderful recipes! I have told so many people about your awesome website and they tell me how much they like it too. I just want you to know how many fans you have.

  6. I made this for dinner last night and it was delicious! Thank you for the wonderful recipes! I have told so many people about your awesome website and they tell me how much they like it too. I just want you to know how many fans you have.