Description
A quick and flavorful side dish made with tender cheese tortellini, fresh crunchy vegetables, and a creamy tangy ranch dressing. Perfect for summer barbecues, picnics, or as a light lunch.
Ingredients
1 pound cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup shredded carrots
1/4 cup fresh parsley, chopped
1 cup ranch dressing (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red onion, shredded carrots, and fresh parsley.
- Drizzle with ranch dressing and olive oil, then toss gently until evenly coated.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled and enjoy.
Notes
Cook tortellini just until al dente to prevent mushiness.
For variation, swap cheese tortellini for spinach tortellini or add proteins like grilled chicken, bacon, or ham.
Add extra vegetables like bell peppers or corn for freshness.
Use spicy ranch for a kick.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook after pasta boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 35 mg
