Toss satisfying cheese tortellini and mozzarella with refreshing veggies for a substantial potluck salad. Sometimes I keep a bowl of this in the fridge for family members to dig into when they need something fast. — Connie Eaton, Pittsburgh, Pennsylvania
Connie’s Tortellini Salad
Connie's Tortellini Salad
Prep Time
15 min
Cook Time
15 min
Yield
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
Directions
- 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.
Nutrition Facts
3/4 cup: 260 calories, 17g fat (5g saturated fat), 28mg cholesterol, 856mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 7g protein.
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