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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 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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