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Judie’s Tortellini Salad

  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 10
  • Save
    390
  • Pinterest
    8
  • Print
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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. MORE + LESS -

Arlene Cummings
July 6, 2011

Ingredients

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

Steps

Hide Images
  • 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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