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Connie’s Tortellini Salad

Make this great tortellini salad for long weekends at the lake, so the family can just grab a bowlful whenever hungry. — Connie Eaton, Pittsburgh, Pennsylvania
Connie’s Tortellini Salad
Connie's Tortellini Salad Recipe photo by Taste of Home
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Featured In
99 Ways to Use up Zucchini and Summer Squash
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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.
Originally published as Connie's Famous Tortellini Salad in Taste of Home February/March 2013
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Reviews

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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.

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