Quick Tortellini Salad

A light dressing is tossed with tortellini and veggies in a simple, classic pasta salad ready in 25 minutes. MORE+ LESS-

By Pillsbury Kitchens

August 24, 2016

Dressing

1/3

cup olive oil

tablespoons red wine vinegar

teaspoon lemon juice

1/2

teaspoon sugar

1/2

teaspoon salt

1/4

teaspoon garlic powder

1/4

teaspoon dried oregano leaves

package (9 oz) refrigerated cheese-filled tortellini

cup sliced carrots

1 1/2

cups frozen cut green beans

tablespoons sliced green onions (2 medium)

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1

In jar with tight-fitting lid, combine all Dressing ingredients; shake well. Set aside.
2

Cook tortellini, carrots and green beans as directed on tortellini package until tortellini are tender and vegetables are crisp-tender. Drain; return to saucepan. Cover with cold water; let stand 5 minutes. Drain well.
3

In medium bowl, combine tortellini, carrots and green beans; add onions. Pour dressing over salad; toss gently to coat.

Meat or vegetable-filled tortellini can be substituted for the cheese-filled tortellini.
To keep the salad cool at a picnic setting, place a frozen gel pack in the bottom of a basket and cover it with a cloth napkin; set the salad bowl in the basket.
Line a pretty platter with colorful lettuce leaves. Top it with the salad and garnish with fresh herbs.