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Summertime Tortellini Pasta Salad With Vegetables

Tortellini pasta salad with vegetables is a simple pasta salad that’s loaded with fresh ingredients. This twist on traditional summer food is a bold, bright, and a beautiful addition to any seasonal menu.

tortellini pasta salad with vegetables in a large white serving bowl

When the weather warms up and we are spending our days outside, I love throwing together a dinner in the morning before we get going that I just need to pull out of the fridge when we get home.

Things like this tortellini pasta salad with vegetables are refreshing and loaded with seasonal flavors that make it perfect for a hot summer day.

I love that I can make this and serve it as lunch or dinner after a morning or day full of enjoying the summer sun or that I can pack it up and take it as a side for a picnic or potluck.

tortellini pasta salad with vegetables in a large white serving bowl

Ingredients

To make this you’ll need:

  • Tortellini– An 8-9 ounce package of fresh or frozen tortellini. We use cheese tortellini but you could vary it and use spinach or any other variety you like.
  • Vegetables– A thinly sliced medium zucchini, a large peeled and diced carrot, a pint of halved grape or cherry tomatoes, and thinly sliced green onions
  • Parsley leaves– Fresh parsley leaves washed and diced
  • Ranch dressing– Your favorite brand
  • Parmesan cheese– Shredded

a close up of tortellini pasta salad with vegetables

How to Make

This tortellini pasta salad with vegetables is so easy to make!

Just cook the tortellini according to the package directions.

Then drain the tortellini and rinse it under cold water until cool to the touch.

Add the cooled tortellini to a large mixing bowl with all the veggies.

Stir in the dressing and cheese, gently tossing until everything’s evenly combined.

Chill for 2 hours, or up to overnight, before serving.

Enjoy!

a wooden handled spoon scooping summertime tortellini salad out of a white serving bowl

Storing Leftovers

This tortellini pasta salad stores beautifully!

Just put it in an airtight container in the fridge and it should keep for about 4 days.

summertime tortellini salad in two small gray bowls

Tips and Tricks

  • You can vary the vegetables based on what you like. Diced bell pepper, eggplant or whatever else you have on hand would go well in this salad.
  • For some zip, you could use salsa ranch or even spicy ranch dressing instead of plain ranch.
  • Make sure you wash your veggies and parsley well to remove any dirt and grit.

summertime tortellini salad in two small gray bowls

Other Pasta Salad Recipes

Tortellini pasta salad with veggies is a delicious twist on traditional pasta salad and perfect make ahead meal.

Make it and enjoy!

Looking for other pasta salad recipes?

Try these:

If you’ve tried this TORTELLINI PASTA SALAD WITH VEGETABLES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

summertime tortellini salad in two small gray bowls

Summertime Tortellini Pasta Salad With Vegetables

Tortellini pasta salad with vegetables is a simple pasta salad that's loaded with fresh ingredients. This twist on traditional summer food is a bold, bright, and beautiful additional to any seasonal menu.
5 from 4 votes
Print Pin Rate
Course: Dinner, Lunch, Pasta, Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 12
Calories: 141kcal

Ingredients

  • 1 8-9 oz pkg tortellini, fresh or frozen
  • 1 medium zucchini, thinly sliced
  • 1 large carrot, peeled and diced
  • 1 pint grape tomatoes, halved
  • 5 green/spring onions, thinly sliced
  • 1/4 cup fresh parsley leaves, diced
  • 3/4 cup creamy ranch dressing
  • 2-3 tbsp shredded Parmesan cheese

Instructions

  • Cook the pasta according to the package directions. Drain, and rinse under cold water until cool to the touch. Transfer to a large mixing bowl.
    1 8-9 oz pkg tortellini, fresh or frozen
  • Add in all the veggies. Stir in the dressing and cheese, gently tossing until everything's evenly combined. 
    1 medium zucchini, thinly sliced, 1 large carrot, peeled and diced, 1 pint grape tomatoes, halved, 5 green/spring onions, thinly sliced, 1/4 cup fresh parsley leaves, diced, 3/4 cup creamy ranch dressing, 2-3 tbsp shredded Parmesan cheese
  • Chill for 2 hours, or up to overnight, before serving.

Notes

  • You can vary the vegetables based on what you like. Diced bell pepper, eggplant or whatever else you have on hand would go well in this salad.
  • For some zip, you could use salsa ranch or even spicy ranch dressing instead of plain ranch.
  • Make sure you wash your veggies and parsley well to remove any dirt and grit.

Nutrition

Calories: 141kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 239mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1531IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 1mg
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5 from 4 votes (4 ratings without comment)

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