Ingredients
10
10 servings
- •3 (12 ounce) packages refrigerated cheese tortellini
- •½ (10 ounce) package frozen peas
- •3 tomatoes, chopped
- •1 cup coarsely grated Parmesan cheese
- •1 bunch fresh chives, chopped
- •¼ cup chopped fresh parsley
- •6 tablespoons olive oil
- •2 lemons, juiced
- •1 tablespoon white sugar
- •¾ teaspoon salt
- •⅛ teaspoon freshly ground black pepper
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 452
- Carbohydrate: 55g
- Fat: 20g
- Fiber: 5g
- Protein: 19g
- Sugar: 6g
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