Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs 30 mins
total:
3 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

452 calories; protein 18.7g; carbohydrates 54.6g; fat 19.5g; cholesterol 51.1mg; sodium 694.5mg. Full Nutrition
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