Judie’s Tortellini Salad

judie’s tortellini salad Side Dish
Judie’s Tortellini Salad
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 10

A package of frozen cheese-filled tortellini is the quick-fix shortcut for this easy pasta salad, which can be made ahead and refrigerated. MORE+ LESS-

Arlene Cummings
Updated July 6, 2011


package (16 oz) frozen cheese-filled tortellini
teaspoon olive oil
cup chopped red onion
cup chopped green bell pepper
cup chopped red bell pepper
cup chopped fresh parsley
cup grated or shredded Parmesan cheese
cup Caesar dressing
can (6 oz) whole pitted ripe olives, drained
If desired, salt and freshly ground pepper to taste


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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