Begin by boiling water in a large pot, then add the tortellini. Cook according to the package instructions until tender, usually around 3-5 minutes. Drain and rinse under cold water until cool.

While the tortellini cools, slice the zucchini and dice the carrot. Cut the grape tomatoes in half and chop the green onions. Finely chop the fresh parsley.

In a spacious mixing bowl, toss together the cooled tortellini, zucchini, carrot, halved tomatoes, green onions, and parsley.

Drizzle the creamy ranch dressing over the mixture and sprinkle with shredded Parmesan. Gently toss everything together.

Cover your Salad mixture and refrigerate for at least 2 hours or overnight.