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Zucchini Tortellini Salad

2 packages (9 ounces) uncooked
refrigerated cheese-filled tortellini

1 medium zucchini
1 large carrot
2 firm tomatoes
4 green onions with tops, thinly sliced
1 tablespoon parsley
1 cup ranch dressing
1 block of fresh Parmesan cheese

Cook tortellini according to package directions in
Professional (8-qt.)

Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.

Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently.

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