Tortellini Vegetable Salad Recipe

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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!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 1 package (9 ounces) refrigerated cheese- or meat-filled tortellini
  • 1 bottle (8 ounces) Italian dressing
  • 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

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.

Directions

  1. Cook tortellini according to package directions; drain and rinse in cold water.
  2. 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.
Originally published as Tortellini Vegetable Salad in Bountiful Harvest Cookbook 1994, p50

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.

Reviews for Tortellini Vegetable Salad

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   (2)
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MY REVIEW
Reviewed Jun. 18, 2011

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)

MY REVIEW
Reviewed Jun. 1, 2010

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!

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