Judie’s Tortellini Salad

Judie’s Tortellini Salad

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe.

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

10

Servings

1
package (16 oz) frozen cheese-filled tortellini
1
teaspoon olive oil
1/2
cup chopped red onion
1/2
cup chopped green bell pepper
1/2
cup chopped red bell pepper
1/4
cup chopped fresh parsley
1/4
cup grated or shredded Parmesan cheese
1/2
cup Caesar dressing
1
can (6 oz) whole pitted ripe olives, drained
If desired, salt and freshly ground pepper to taste
  1. Cook and drain tortellini according to package directions. Place tortellini in large bowl. Add olive oil; toss to coat.
  2. Add all remaining ingredients except olives, salt and pepper; toss gently. Add olives, salt and pepper; toss gently.
  3. Cover and refrigerate at least 1 hour or overnight. Just before serving, toss gently.
Makes 10 Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Be sure to not over cook the pasta. It is best when cooked al dente.
Pasta salad can be made a day or two in advance and stored covered in the refrigerator.
If salad seems too dry when ready to serve simply add more salad dressing and toss before serving.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.