Cook the tortellini in a large pot of salted boiling water according to package instructions for 3 to 5 minutes until al dente. Drain and rinse with cold water.

Prepare the vegetables: dice the zucchini and carrots, halve the grape tomatoes, and chop the green onions and parsley. Place all in a large mixing bowl.

Combine cooled tortellini with the vegetables. Fold in the ranch dressing and sprinkle with Parmesan cheese, tossing gently to mix.

Cover with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 2 hours or overnight.

Before serving, toss the salad again and serve in bowls or on a platter.