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Tortellini Vegetable Salad Recipe

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 YIELD:6-8 servings


  • 1 bottle (8 ounces) prepared 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 package (9 ounces) refrigerated cheese-or meat-filled tortellini, cooked and drained
  • 1/2 cup sliced pitted ripe olives


  • 1. In a large bowl, combine Italian dressing and mustard. Add remaining ingredients; toss to coat. Cover and chill. Yield: 6-8 servings.

Nutritional Facts

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

Reviews for Tortellini Vegetable Salad

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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)"

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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