Bring a large pot of salted water to a rolling boil. Cook the tortellini according to package instructions, usually around 3-5 minutes, until they float to the surface and are tender. Drain and rinse under cold water.

While tortellini cools, wash and chop vegetables. Dice zucchini and carrot, halve the grape tomatoes, slice green onions, and chop parsley. Place in a large mixing bowl.

Once tortellini is cool, add it to the bowl with chopped vegetables. Drizzle with ranch dressing and top with Parmesan cheese. Gently toss everything to coat.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to enhance flavors.

Before serving, stir gently to redistribute dressing. Serve in bowls or on plates.