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Layered Veggie Tortellini Salad

Total Time

Prep/Total Time: 30 min.

Makes

10 servings

Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. —Dennis Vitale, New Preston, Connecticut
Layered Veggie Tortellini Salad Recipe photo by Taste of Home

Ingredients

  • 1 package (16 ounces) frozen cheese tortellini
  • 2 cups fresh broccoli florets
  • 2 cups cherry tomatoes, quartered
  • 2 celery ribs, finely chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup shredded cheddar cheese
  • PARMESAN DRESSING:
  • 3/4 cup mayonnaise
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon dried thyme

Directions

  1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
  2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.

Nutrition Facts

1 cup: 286 calories, 20g fat (6g saturated fat), 32mg cholesterol, 374mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 8g protein.

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