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Bethy's Tortellini Salad

Great for a picnic or an easy side dish, Bethy’s Tortellini Salad is a Leonard family favorite and a staple on every summer outing.

 

Preparation Time: 10 MINUTES

 


Cooking Time: ABOUT 10 MINUTES 

 

   
Yield: 4 servings

Measurements Ingredients Savings Availability
13 oz.  Tortellini $ Add to Shopping list
 

Fresh or frozen. When frozen they usually come in 9 or 13 oz. containers

1 cup  Broccoli Florets

Not available at Stew's

 

About 2 stalks

1   Zucchini $ Add to Shopping list
 

Quartered lengthwise and cut into 1/4 inch thick slices

1/3 cup  Mayonnaise $ Add to Shopping list
1/3 cup  Parmesan Reggiano Cheese Weekly Special $9.99 lb. - Save $3 lb. Add to Shopping list
 

Grated

2 tbs.  Milk Weekly Special $1.69 ea. or 2/$3 Add to Shopping list
1 large  Red Pepper $ Add to Shopping list
 

Cored and cut into 1/4 inch thick strips

1/4 cup  Black Olives $ Add to Shopping list
 

Pitted

1/4 tsp.  salt $ Add to Shopping list
1/8 tsp.  Freshly ground black pepper $ Add to Shopping list

1. Cook the tortellini in a large pot of boiling salted water for about 4 minutes — or until they rise to the surface. Remove them with a slotted spoon and set aside. Add the broccoli and zucchini to the same water and cook for 3 to 4 minutes. Drain and cool under cold running water. Set aside.

 

2. Blend the remaining ingredients in a salad bowl. Toss with the pasta and vegetables. Adjust seasonings to taste. Serve at room temperature or slightly chilled.