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Tortellini Salad With Garden Vegetables

21st.Century.Chef's picture
Ingredients
  Tortellini 1 Pound (Frozen / Refrigerated)
  Bell pepper 1⁄2 , diced (Yellow / Red Colored)
  Zucchini 1 Small, cut into thin sticks
  Frozen peas 1 Cup (16 tbs), thawed
  Red onion 1⁄2 Small, chopped with a food chopper
  Creamy italian salad dressing 3⁄4 Cup (12 tbs)
Directions

Cook tortellini according to package directions just until tender.
Drain, rinse under cold running water and drain again.
Transfer to Classic 2-Qt Batter Bowl.
Cut bell pepper and zucchini as indicated with 5-inch Self-Sharpening Utility Knife.
Add remaining ingredients and toss well with 3-Way Tongs.
Serve at room temperature or chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy

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