Summer Salad with Tortellini

Servings: 6

Ingredients

• 1 package (9 ounces) Villa Frizzoni cheese-filled tortellini, 65046
• 1 medium zucchini, thinly sliced, 78127
• 1 jumbo Markin carrot, peeled and chopped, 70480
• 1 pint cherry tomatoes, halved, 78223
• 1 red onion, thinly sliced, 79294
• 1/4 C snipped fresh parsley, 78172
• 1 head Markon romaine lettuce, 75066
• 1 gold bell pepper, 78553
• 1 red bell pepper, 75337
• 3 Tbsp Villa Frizzoni Parmesan cheese, 70946

Preparation method

1. Cook tortellini in a stockpot according to package directions; drain and rinse
2. under cold running water using a large colander and set aside.
3. Meanwhile, slice zucchini and chop carrot. Cut cherry tomatoes in half and
4. slice onions, slice peppers and snip parsley.
5. Add vegetables to tortellini; mix gently. Sprinkle Parmesan cheese over salad.
6. Cover; refrigerate at least 2 hours before serving.