Tortellini Salad with Tomatoes and Peas

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. 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.

2. 2

   Meanwhile, bring a saucepan of water to a boil; cook peas in the boiling water for 2 minutes. Drain; set aside to cool.

3. 3

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

4. 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.

5. 5

   Cover the bowl with plastic wrap; refrigerate at least 2 hours. Season with salt and black pepper before serving.