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.
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