On Line Cookbook
Tortelloni Salad - Tortelloni Vegetable Salad
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Betty

Serves/Makes:5 Cups

Ingredients
  • 1 9 oz (252 grm). package refrigerated tortelloni
  • 1/2 cup (125 ml) broccoli florets
  • 1/2 cup (125 ml) cauliflower florets
  • 1/2 small, sweet red bell pepper, cut in strips
  • 1/2 small green bell pepper, cut in strips
  • 1/2 small purple onion, thinly sliced
  • 6 or more cherry tomatoes, halved
  • 2 tbsp (30 ml) sliced black olives
  • 1/2 cup (125 ml) Italian salad dressing
Preparation
  • Cook tortelloni according to package directions; drain.
  • Combine cooked tortelloni and the vegetables in a large bowl.
  • Pour dressing over mixture and toss well.
  • Refrigerate in a tightly covered container for at least 3 hours before serving.
Comments
This recipe can be easily doubled and is a great salad for potlucks or picnics. It's colorful and travels well.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.