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Italian Tortellini Salad

This original recipe included flavors that family and friends love to eat. I usually serve it with warm for dinner and chilled for potlucks. - Kelly Schmitz, Maples Fort Collins, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 pound ground beef
  • 1 envelope Italian salad dressing mix
  • 1/4 cup water
  • 1 package (19 ounces) frozen cheese tortellini, cooked and drained
  • 3 to 4 plum tomatoes, chopped
  • 1 medium zucchini, chopped
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar


  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add salad dressing mix and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  • In a large bowl, combine the tortellini, tomatoes, zucchini, cheese and beef mixture. Combine oil and vinegar; pour over salad and toss to coat. Chill if desired.

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