19 June 2010

Tasty Tortellini Salad

1 (9 oz.) package uncooked refrigerated cheese-filled tortellini
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
1 cup baby carrots, cut in half
4 green onions with tops, sliced
Parmesan cheese
Fresh parsley

1 cup mayonnaise
1/4 cup sour cream
3 garlic cloves, minces
1 T. Italian seasoning
Salt & Pepper

Cook tortellini according to package directions. Rinse with cold water. Combine tortellini with vegetables. Toss with dressing. Top with Parmesan cheese and fresh parsley. Let refrigerate for at least 2 hours before serving.

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