This tortellini pasta salad recipe with tomatoes and peas is one of my standard dishes for potlucks or parties. It's vegetarian and so good! Don't skimp on the dressing, as the tortellini soaks up a lot of it. I estimated the vinaigrette amounts, so you can simply taste for yourself.
Ingredients
- 3 packages refrigerated cheese tortellini , 12 ounce
- 0.5 packages frozen peas , 10 ounce
- 3 tomatoes , chopped
- 1 cup coarsely grated Parmesan cheese
- 1 bunch fresh chives , chopped
- 0.25 cups chopped fresh parsley
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain; set aside to cool.
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2
Meanwhile, bring a saucepan of water to a boil; cook peas in the boiling water for 2 minutes. Drain; set aside to cool.
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3
Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a large bowl.
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4
Whisk olive oil, lemon juice, sugar, ¾ teaspoon salt, and ⅛ teaspoon black pepper together in a small bowl until well combined; it will taste sour. Pour vinaigrette over tortellini salad; toss well.
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5
Cover the bowl with plastic wrap; refrigerate at least 2 hours. Season with salt and black pepper before serving.
Nutrition Facts
Per serving
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