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Connie's Tortellini Salad Recipe
Connie's Tortellini Salad Recipe photo by Taste of Home

Connie's Tortellini Salad Recipe

Publisher Photo
Make this great salad for long weekends at the lake, so the family can just grab a bowlful whenever hungry. — Connie Eaton, Pittsburgh, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

Ingredients

  • 1 package (13 ounces) dried cheese tortellini
  • 1 medium zucchini, halved and sliced
  • 1 cup Italian salad dressing
  • 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

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.

Directions

  1. 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).
Originally published as Connie's Tortellini Salad in Taste of Home February/March 2013

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.

Reviews for Connie's Tortellini Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Aug. 30, 2014

Connie, I'm going to make this for Labor Day. Sounds Yummy and I got all in ingredients from Penn Mac! Terri Ann Pittsburgh, Pa

MY REVIEW
Reviewed Nov. 11, 2013

Easy and yummy! I had to use sliced black olives, but I'll bet Greek olives are even better.

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