1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup home-made or really good ranch dressing
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup home-made or really good ranch dressing
Parmesan Cheese
Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot. Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving.
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