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Veggie Tortellini Salad

“My family always asks for and enjoys this salad when we have special gatherings,“ shares Patricia Mallon from Yakima, Washington. “It also works great for potlucks since it's so quick and easy to prepare.“ TIP: To turn the Veggie Tortellini Salad into an easy stand-alone meal mainstay, try adding grilled chicken strips, pepperoni or Italian salami. Serve with slices of crusty bread and iced sun tea.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    15-20 servings

Ingredients

  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 cups fresh broccoli florets
  • 1-1/2 cups thinly sliced celery
  • 1-1/2 cups thinly sliced carrots
  • 1 large sweet red pepper, cut into 2-inch strips
  • 1 medium red onion, halved and thinly sliced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • DRESSING:
  • 1/2 cup red wine vinegar
  • 1 envelope Italian salad dressing mix
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon sugar
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup olive oil

Directions

  • Cook the tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, broccoli, celery, carrots, red pepper, onion, artichokes and olives.
  • In a blender, combine the first eight dressing ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and chill until serving.

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Reviews

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Average Rating:
  • uninia2
    Jun 28, 2020

    Highly recommend! A favorite at any gathering I've taken this to. If under time constraints, buy the already cut broccoli and/or carrots at the grocery store. I've also used bottled zesty Italian dressing when i was short on the other dressing ingredients.

  • jacforHim
    Jan 31, 2014

    Every time I make this for a gathering, it gets rave reviews, and everyone wants the recipe. So very yummy and worth the time of cutting up all the veggies!

  • HBcook
    Aug 10, 2009

    Overload on vegetables and I LOVE vegetables.

  • sar0316
    Apr 23, 2006

    No comment left