Summer Tortellini Salad
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One of my favorite things about summer is the joy of gathering with friends and family for fun-filled get-togethers. Potlucks are the perfect opportunity to bring dishes I wouldn’t usually make at home, especially those that my family might not enjoy. Recently, at a potluck with the women from my church, I decided to try something new and took a delightful Summer Tortellini Salad that I discovered on The Sisters Café.
This side dish turned out to be a hit and was also a fantastic way to use some of the fresh zucchini from my garden. Packed with vibrant, seasonal vegetables and so simple to prepare, this salad is the ultimate combination of convenience and flavor. It’s refreshing, colorful, and perfect for picnics or summer gatherings!
Ingredients for Summer Tortellini Salad Recipe
- REFRIGERATED CHEESE TORTELLINI (AMY SAID YOU CAN USE DRY AND RECOMMENDED BARILLA FOUR CHEESE OR COSTCO TORTELLINI. I USED BUITONI )
- ZUCCHINI
- CARROT
- CHERRY TOMATOES 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
Instructions for Summer Tortellini Pasta Salad
Start by cooking the tortellini in a large pot according to the package instructions. Once cooked, drain the tortellini and rinse it under cold water to cool it down. Place the rinsed tortellini in a large colander and set it aside to drain completely.
While the tortellini cools, prepare the vegetables. Slice the zucchini, chop the carrots, cut the tomatoes in half, and slice the green onions. If you’re using fresh parsley, snip it into fine pieces for an added burst of freshness.
Next, combine the prepared vegetables with the tortellini in a large bowl. Drizzle your favorite ranch salad dressing generously over the mixture and toss gently to coat everything evenly. For a finishing touch, grate fresh parmesan cheese over the salad for a savory kick. Cover the salad and place in the fridge for at least two hours to allow the flavors to meld together beautifully.
This recipe serves six and is sure to be a crowd-pleaser at any summer gathering. Enjoy!
Frequently Asked Questions
Can I use a different type of pasta instead of tortellini?
Yes, while tortellini adds a unique cheesy flavor, you can substitute it with other pasta like bowties, penne, or rotini. Keep in mind, the flavor and texture may differ slightly.
What kind of salad dressing works best for this recipe?
A ranch dressing works beautifully, as it complements the fresh vegetables and tortellini. However, you can also try zesty Italian, balsamic vinaigrette, or a creamy dressing if you prefer.
Can I add extra vegetables or other ingredients?
Absolutely! This recipe is versatile, so feel free to customize it. Bell peppers, cucumbers, or black olives make great additions. You could even toss in some grilled chicken or salami for extra protein.
Can I make this salad ahead of time?
Yes, this salad is actually better when made ahead! Prepare it a few hours in advance to let the flavors meld together. Just refrigerate it and give it a quick toss before serving.
How long will this salad last in the refrigerator?
Stored in an airtight container, the salad will stay fresh for 2-3 days. Keep in mind, the tortellini may soak up some of the dressing, so you may want to add a little extra dressing before serving leftovers.
Is this salad suitable for vegetarians?
Yes, as long as you use a vegetarian-friendly tortellini and salad dressing, this recipe is a great vegetarian option.
For more recipes like this, try:
Summer Tortellini Salad
Real Mom Kitchen
Equipment
Ingredients
- 9 oz pkg 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
