I made this Pampared Chef recipe Wednesday night for a church fellowship. It was very good and easy to make.
Summer Tortellini Salad
1 pkg (9 oz) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carron, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup ranch salad dressing
2 T. grated fressh Parmesan cheese
Cook tortellini according to package directions; drain and rinse in cold water. Place pasta in large colander and set aside.
Meanwhile, slice zucchini in thin even slices. Chop carrots using food chopper. Cut cherry tomatoes in half and thinly slice green onions. Snip parsley using kitchen shears.
Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad; mix gently. Cover; refrigerate at least 2 hours before serving.
Prep time: 20 minutes
Cook time: 7-9 minutes
Chill time: 2 hours
From: The Pampared Chef's "All The Best"
10/18 Outdoor Wednesday # 458
33 minutes ago