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 $7 lb. Add to Shopping list


2 tbs.  One Gallon Milk - Every Day Low Price! Weekly Special $2.99 ea. - Every Day 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


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.