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5 from 1 vote

Summertime Tortellini And Vegetable Pasta Salad

A fresh pasta salad that's as bright to behold as it is to dig into-- this tortellini version is chock full of Summer veggies and tossed in ranch dressing with a dash of grated Parmesan.


  • 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


  • 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.
  • Add in 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.


recipe adapted from Pampered Chef