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
-
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.
-
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.
