Tortellini Salad with Tomatoes and Peas

This vegetarian tortellini salad recipe with peas, tomatoes, Parmesan cheese, chives, and parsley is tossed in a lemony vinaigrette, perfect potlucks.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 452 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

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