I realize it’s still technically Spring but the beautiful sunny weather we have been having the past few days has left me feeling quite Summerish. My spell check is telling me that “Summerish” isn’t a word…oh well, I have been feeling Summerish nonetheless. And I have been planning on posting this summery salad today for a while. I’ve decided that it must be fate for me to post this particular recipe today. Not only did Mindy post an awesome recipe for Grandma’s Ranch Dressing just a few posts ago (not planned) which would be awesome with this, but I actually got this recipe from my older sister Melissa and it turns out it is her birthday today! Good timing! Happy Birthday Melis! Thank you for being a wonderful sister and always looking out for me, and sharing your successes in the kitchen with me:) I not only thought this salad was delicious but it is very quick to throw together and perfect for a busy night.
Summer Tortellini Salad
Submitted by Amy ~ The Sisters Cafe
Printable Recipe
1 pkg. (9 oz.) uncooked refrigerated cheese-filled (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don’t have fresh…fresh is always best of course, but dried works fine too)
1/2 cup home-made or you’re very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn’t too much, just trying to be healthy:)
Parmesan Cheese – to taste
*Option – I have added left over Rotissere chicken to this and really liked it
Cook tortellini according to package directions, drain and rinse under cold running water. Place in a large colander and set aside. Meanwhile, slice zucchini. Chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour dressing over salad. Grate parmesan cheese over salad. Cover; refrigerate at least 2 hours before serving. Yield: 6 servings
{ 14 comments… read them below or add one }
I have a quick question, do you cook the zucchini? Thanks.
A great dish for summer – and substantial too. Hubby often complains that salads leave him feeling hungry – I'm sure this wouldn't
oh my this looks WONDERFUL!!! And beautiful too! :) can't wait to try it!
This is just like a Pampered Chef recipe that is YUMMY!!!!!!
Oh wow! That looks so so so so good!!!! And really beautiful, too. And I love the word "summerish." Totally fitting. :)
My little man and me!,
You do not cook the zucchini. Make sure you use a good zucchini and thinly slice it. It's much better this way!
Love this salad!
We had this for dinner this evening and it was yummy! I added some broccoli- extra tasty!! Thanks for sharing. Can't wait for the leftovers tomorrow, those should be fabulous :)
Looks yummy. Can't wait to try it.
This looks terrific! Definitely on the menu for next week.
this recipe is awesome. and it looks delicious!!! i love tortelini!
Anonymous,
I think it would be really pretty! To be honest, I'm not a big sea-food eater (so probably not the best to ask:) but I'm pretty sure people would love it! Let me know how it turns out if you try it.
This is yummy – Just like a Pampered Chef recipe I have made for years!
I made this for a ward activity last summer with garden veggies and homemade ranch. I also added some oregano, sage, and rosemary from the herb garden. A huge hit. Lots of people got the recipe that night. I think it would be good with a little Italian dressing added.
{ 1 trackback }