clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Summer Tortellini Salad |

Summer Tortellini Salad

  • Author: Laura


  • 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
Recipe Card powered byTasty Recipes