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Tortellini Salad with Tomatoes and Peas

4

180 min

Tortellini Salad with Tomatoes and Peas

Tortellini Salad with Tomatoes and Peas Photo 1

Time

180 min

Serving

10 persons

Calories

452

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
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

  • refrigerated cheese tortellini: 3 packages (12 ounce packages)
  • frozen peas: 0.5 pack (10 ounce pack)
  • tomatoes: 3 piece (chopped)
  • coarsely grated Parmesan cheese: 1 cup
  • bunch fresh chives: 1 piece (chopped)
  • fresh parsley: 0.25 cup (chopped)
  • olive oil: 6 Tbsp
  • lemons: 2 piece (juiced)
  • white sugar: 1 Tbsp
  • salt: 0.75 tsp
  • black pepper: 0.125 tsp (freshly ground)

Metric Conversion

Stages of cooking

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  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.
    Tortellini Salad with Tomatoes and Peas Photo 2
  2. Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
    Tortellini Salad with Tomatoes and Peas Photo 3
  3. Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
    Tortellini Salad with Tomatoes and Peas Photo 4
  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.
    Tortellini Salad with Tomatoes and Peas Photo 5

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