Description
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.
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
Instructions
- 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.
- Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
- Combine cooled tortellini
- cooled peas
- tomatoes
- Parmesan cheese
- chives
- and parsley in a bowl.
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 3 hrs
Servings: 10