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!
- 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
- Cook tortellini according to package directions; drain and rinse in cold water.
- 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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