Summer Tortellini Salad

5 from 2 votes

Summer Tortellini Salad is a vibrant, easy-to-make dish that's perfect for gatherings with friends and family. Combining tender tortellini, fresh garden vegetables, and a flavorful dressing, this recipe is both refreshing and versatile. With minimal prep time and a make-ahead option, it’s a crowd-pleaser for any summer potluck or celebration!

Course Meatless, Salad

Cuisine American

Keyword summer, vegetables

Prep Time 10

Cook Time 10

Chill time 2

Total Time 2 20

Servings servings

Calories 246kcal

Author Laura

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 tomatoes or grape tomatoes, halved
4 green onions with tops, thinly sliced
¼ cup fresh parsley snipped or 4 tsp. dried parsley if you don't have fresh, I used fresh
½ cup 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

Nutrition