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Judie’s Tortellini Salad

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 10
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A package of frozen cheese-filled tortellini is the quick-fix shortcut for this easy pasta salad, which can be made ahead and refrigerated.
By Arlene Cummings
Updated Jul 6, 2011


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to not over cook the pasta. It is best when cooked al dente.
  • tip 2
    Pasta salad can be made a day or two in advance and stored covered in the refrigerator.
  • tip 3
    If salad seems too dry when ready to serve simply add more salad dressing and toss before serving.


Nutrition Facts are not available for this recipe
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