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Tortellini Vegetable Salad Recipe

Not only is this salad wonderfully colorful, it takes very little time to prepare. I like to serve it for luncheons or light suppers...it's sure to please pasta lovers!

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Tortellini Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

5 10 15

Ingredients

1 package (9 ounces) refrigerated cheese- or meat-filled tortellini
1 bottle (8 ounces) 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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2 tablespoons Dijon mustard
1 cup fresh broccoli florets
1 cup sliced fresh mushrooms
1 cup cherry tomato halves
1 cup sliced zucchini
1/2 cup sliced pitted ripe olives

Directions

Cook tortellini according to package directions; drain and rinse in cold water.
In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 221 calories, 14 g fat (3 g saturated fat), 14 mg cholesterol, 742 mg sodium, 19 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Tortellini Vegetable Salad in Bountiful Harvest Cookbook , p50

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Reviews for Tortellini Vegetable Salad

Tortellini Vegetable Salad

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Reviewed on Jun. 18, 2011 by JudithRN3

Delicious--have made a couple of times-

However, I substitute Good Seasons Italian, and add a cooked bag of Italian veggies, and small pieces of reduced-fat mozzeralla(cubed)

Reviewed on Jun. 01, 2010 by schtazey

I was looking for a new pasta salad recipe and discovered this very easy, yet delicious one! I received many rave reviews and requests for the recipe!