Connie's Tortellini Salad Recipe

Connie's Tortellini Salad Recipe photo by Taste of Home

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Make this great salad for long weekends at the lake, so the family can just grab a bowlful whenever hungry. — Connie Eaton, Pittsburgh, Pennsylvania

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Connie's Tortellini Salad Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

15 15 30

Ingredients

1 package (13 ounces) dried cheese tortellini
1 medium zucchini, halved and sliced
1 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 pint grape tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (11.1 ounces) pitted Greek olives, drained
1 carton (8 ounces) miniature fresh mozzarella cheese balls, drained

Directions

In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold. Yield: 16 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 260 calories, 17 g fat (5 g saturated fat), 28 mg cholesterol, 856 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Connie's Tortellini Salad in Taste of Home February/March 2013

Fresh Mozzarella Facts

Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.