Cooking With Casey Crocker

Tortellini Pasta Salad

Ingredients:

- 12 oz. bag cheese filled tortellini
- Small Container Grape or Cherry Tomatoes, cut in half
- 1/2 large yellow bell pepper, diced
- 1/2 large green bell pepper, diced
- 1/3 c. red onion, diced
- 1 c. Zesty Italian Dressing (I used a Romano Basil Vinaigrette dressing)
- 3/4 c. Parmesan
- 2 Tbsp. fresh parsley, minced (again, I didn't use this since my dressing had basil in it)

Directions:

- Cook cheese tortellini according to package directions.
- Drain and rinse under cold water.
- Combine all ingredients in a large bowl.
- Cover and refrigerate at least 2 hours until chilled through.

I cut my veggies and cooked my tortellini the night before which made a super easy meal on Sunday! I also doubled it for my family. :)
(Original recipe here)



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