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Italian Tortellini Salad Recipe

This original recipe included flavors that family and friends love to eat. I usually serve it with warm for dinner and chilled for potlucks. - Kelly Schmitz, Maples Fort Collins, Colorado

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10 Servings
Prep: 10 min. Cook: 20 min. + chilling

Ingredients

1 pound ground beef
1 envelope Italian salad dressing mix
1/4 cup water
1 package (19 ounces) frozen cheese tortellini, cooked and drained
3 to 4 plum tomatoes, chopped
1 medium zucchini, chopped
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons red wine vinegar

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add salad dressing mix and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
In a large bowl, combine the tortellini, tomatoes, zucchini, cheese and beef mixture. Combine oil and vinegar; pour over salad and toss to coat. Serve immediately or refrigerate for at least 1 hour. Yield: 10 servings.

Vinegar does not need to be refrigerated, and its shelf life is almost indefinite. The color may change and sediment may appear, but the flavor won't be affected.

Italian Tortellini Salad published in Taste of Home Ground Beef Cookbook , p84

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