Best Tortellini Salad With Tomatoes And Peas Recipes

TORTELLINI SALAD WITH TOMATOES AND PEAS

Tortellini Salad with Tomatoes and Peas image

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.

Provided by Toi

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 3h

Yield 10

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 54.6 g, Cholesterol 51.1 mg, Fat 19.5 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 694.5 mg, Sugar 5.8 g

TORTELLINI WITH PEAS AND PROSCIUTTO

Tortellini with Peas and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 pound meat-filled tortellini
2 tablespoons extra-virgin olive oil
4 ounces prosciutto or pancetta, finely chopped
3 cloves garlic, thinly sliced
1 tablespoon tomato paste
1/4 cup heavy cream
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

TORTELLINI PASTA SALAD WITH PEAS AND ROASTED RED PEPPERS

Tortellini Pasta Salad with Peas and Roasted Red Peppers image

Toss cheese-filled tortellini with a creamy dressing to make this veggie pasta salad rich and satisfying.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Kosher salt and freshly ground black pepper
3 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon lemon zest
12 ounces cheese tortellini
1/2 cup frozen peas, thawed
1 cup jarred roasted red peppers, drained and chopped
1/4 cup finely chopped red onion
1/4 cup grated Parmesan

Steps:

Bring a large pot of salted water to a boil.
Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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