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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This original recipe included flavors that family and friends love to eat. I usually serve it with warm for dinner and chilled for potlucks. - Kelly Schmitz, Maples Fort Collins, Colorado Ingredients:
1 pound ground beef |
1 envelope italian salad dressing mix |
1/4 cup water |
1 package (19 ounces) frozen cheese tortellini, cooked and drained |
3 to 4 plum tomatoes, chopped |
1 medium zucchini, chopped |
1 cup (4 ounces) shredded mozzarella cheese |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add salad dressing mix and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
2. In a large bowl, combine the tortellini, tomatoes, zucchini, cheese and beef mixture. Combine oil and vinegar; pour over salad and toss to coat. Chill if desired. Yield: 6 servings.
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