Tortellini Salad with Tomatoes and Peas recipe

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Ingredients

3 (12 ounce) packages refrigerated cheese tortellini
½ (10 ounce) package frozen peas
3 tomatoes, chopped
1 cup coarsely grated Parmesan cheese
1 bunch fresh chives, chopped
¼ cup chopped fresh parsley
6 tablespoons olive oil
2 lemons, juiced
1 tablespoon white sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Nutrition Info

451.9 calories
carbohydrate: 54.6 g
cholesterol: 51.1 mg
fat: 19.5 g
fiber: 4.9 g
protein: 18.7 g
saturatedFat: 7 g
servingSize: -
sodium: 694.5 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.

  2. Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.

  3. Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.

  4. Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl, the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.

Recipe Yield

10 servings

Recipe Note

This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.

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