Ingredients Jump to Instructions ↓

  1. 1 package (19 ounces) frozen cheese tortellini

  2. 1-1/2 cups julienned zucchini

  3. 1-1/2 cups julienned yellow summer squash

  4. 1 cup sliced fresh mushrooms

  5. 1 tablespoon olive oil

  6. 1 tablespoon minced garlic

  7. 3/4 teaspoon Italian seasoning

  8. 1/4 teaspoon pepper

  9. 1 cup julienned sweet red pepper

  10. 1/2 cup sliced red onion, halved

  11. 1 cup balsamic vinaigrette

Instructions Jump to Ingredients ↑

  1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the zucchini, yellow squash and mushrooms in oil until crisp-tender. Stir in the garlic, Italian seasoning and pepper. Cook 1 minute longer or until garlic is tender. Drain tortellini and rinse in cold water. Place in a large bowl; add the squash mixture, red pepper and onion. Drizzle with vinaigrette; toss to coat. Serve immediately or refrigerate. Serve with a slotted spoon. Yield: 7 servings.


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