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Summer Tortellini Salad

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Real Mom Kitchen
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sides vegetarian memorial day lunch italian


I made this with zucchini, squash, cucumbers, and red peppers instead. I mixed it with fat free italian dressing too.
Kara Hall-Fowler   •  31 Jul   •  Report
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1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped

1 pint cherry or grape tomatoes, halved

4 green onions with tops, thinly sliced

1/4 cup snipped fresh parsley

1/2 cup you’re favorite ranch dressing

parmesan cheese – to taste

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