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Connie's Tortellini Salad Recipe

Connie's Tortellini Salad Recipe

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. YIELD:16 servings


  • 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


  • 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).

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

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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"

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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