1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese
Cook tortellini according to package directions; drain and rinse under cold running water. Add vegetables to tortellini. Pour salad dressing over salad and add Parmesan cheese. Mix gently. Cover; refrigerate at least 2 hours before serving.
I usually double or even triple this recipe!
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2 comments:
Is this a Pampered Chef recipe? Or is this one you made up?
It's the Pampered Chef one minus their lame instructions naming all the kitchen tools needed! :)
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