– 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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