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Connie’s Tortellini Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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


  • 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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Average Rating:
  • dublinlab
    Mar 23, 2018

    Great make ahead. Better made a day early. I used marinated artichokes. Everyone enjoyed this salad. Janet. VFE

  • Terri Ann
    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

  • wasoongu
    Nov 11, 2013

    Easy and yummy! I had to use sliced black olives, but I'll bet Greek olives are even better.

  • dpelsue1
    Mar 28, 2013

    No comment left

  • Terrytx
    Feb 10, 2013

    No comment left

  • Milysa
    Jan 26, 2013

    No comment left