Super quick and easy recipe and a hit with everyone! Used this for three group parties–two at my house and one where I brought it to a Labor Day party outside. Neither the pasta nor the veggies got soggy. I’ve made it between 3 hours ahead of time and a whole day ahead of time, and kept in the fridge until it was time to eat or leave the house. I’m not a fan of raw onions so I only put in like 1 green onion and top. I used bottled Hidden Valley Ranch dressing. My new go-to for summer parties and potlucks…See the recipe:

Summer Tortellini Salad

• 1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini
• 1 medium zucchini, thinly sliced
• 1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead and sliced thin)
• 1 pint cherry or grape tomatoes, halved
• 4 green onions with tops, thinly sliced
• 1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don’t have fresh, I used fresh)
• 1/2 cup you’re favorite ranch dressing (I used a little more and made the Hidden Valley Ranch from the packet)
• Parmesan Cheese – to taste

2. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh.