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'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


  • 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 cup: 221 calories, 14g fat (3g saturated fat), 14mg cholesterol, 742mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 6g protein.


  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

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JudithRN3 User ID: 1949591 40458
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)"

schtazey User ID: 2732081 14293
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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