Connie's Tortellini Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Make this great salad for long weekends at the lake, so the family can just grab a bowlful whenever hungry. Connie Eaton, Pittsburgh, Pennsylvania Ingredients:
1 package (13 ounces) dried cheese tortellini |
1 medium zucchini, halved and sliced |
1 cup italian salad dressing |
1 pint grape tomatoes |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
1 jar (11.1 ounces) pitted greek olives, drained |
1 carton (8 ounces) miniature fresh mozzarella cheese balls, drained |
Directions:
1. In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold. Yield: 16 servings (3/4 cup each).
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