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Colorful Tortellini Salad

 Colorful Tortellini Salad
Here’s a great meatless recipe with real Mediterranean flair that’s hearty enough to qualify as an entrée. Laced with a tart vinaigrette dressing and bursting with strips of sweet pepper, onion and zucchini, it’s also colorful enough to serve as a pretty side dish. Thanks to subscriber Stacey Mofle in Universal City, Texas for this tasty dish!
7 ServingsPrep/Total Time: 25 min.


  • 1 package (19 ounces) frozen cheese tortellini
  • 1-1/2 cups julienned zucchini
  • 1-1/2 cups julienned yellow summer squash
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 cup julienned sweet red pepper
  • 1/2 cup sliced red onion, halved
  • 1 cup balsamic vinaigrette


  • Cook tortellini according to package directions. Meanwhile, in a
  • large skillet, saute the zucchini, yellow squash and mushrooms in
  • oil until crisp-tender. Stir in the garlic, Italian seasoning and
  • pepper. Cook 1 minute longer or until garlic is tender.
  • Drain tortellini and rinse in cold water. Place in a large bowl; add
  • the squash mixture, red pepper and onion. Drizzle with vinaigrette;
  • toss to coat. Serve immediately or refrigerate. Serve with a slotted
  • spoon. Yield: 7 servings.
Nutritional Facts: 1 serving (1 cup) equals 261 calories, 13 g fat (3 g saturated fat), 12 mg cholesterol, 486 mg sodium,

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Colorful Tortellini Salad (continued)

Nutritional Facts: 30 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.