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Connie’s Tortellini Salad

4.7 | 3 Reviews
Total Time:Prep/Total Time: 30 min.

Recipe by Connie Eaton, Pittsburgh, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

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

TEST KITCHEN APPROVED

Connie's Tortellini Salad

4.7 | 3 Reviews Add your review
Yield:16 servings
Prep:15 min
Cook:15 min
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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
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Directions

  1. 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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