• 1 package (9 ounces) refrigerated spinach-cheese tortellini
  • 1 package (9 ounces) refrigerated plain cheese tortellini

    Parmesan Dip:

  • 1-1/2 cups ranch-style salad dressing
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, finely chopped
  • Salt (optional)
  • 1/4 teaspoon black pepper


  1. Cook tortellini in a large pot of lightly salted boiling water until al dente, firm but tender. Drain; cool under cold running water.
  2. Prepare Parmesan dip: Combine dressing. Parmesan cheese, parsley, garlic, salt if desired and pepper in a small bowl. Refrigerate until ready to serve.
  3. Skewer tortellini on wooden picks; place on a serving plate. Serve with dip.


Recipe Yield: 20 Servings

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 146
Fat: 10 grams
Sodium: 233 milligrams
Cholesterol: 33 milligrams
Protein: 5 grams
Carbohydrates: 10 grams

Diabetic Exchanges

1 Bread/Starch; 2 Low-Fat Milk; 1 Vegetable

Book Title: Family Circle "All-Time Favorite Recipes"

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