Summer Tortellini Salad

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!

Summer Tortellini Salad

• 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
• 1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don’t have fresh, I used fresh)
• 1/2 cup you’re favorite ranch dressing (I used a little more and made the Hidden Valley Ranch from the packet)
• Parmesan Cheese – to taste

1. Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside.
2. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh.
3. 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