Tortellini Salad With Tomatoes And Peas Food

TORTELLINI SALAD WITH TOMATOES AND PEAS

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.

TORTELLINI PASTA SALAD

Steps:

• Boil and drain your tortellini and set aside.
• In a large serving bowl, combine the cooked tortellini and prepared vegges (cucumber, onion, bell peppers and tomatoes).
• Fold in the dressing and gently stir to combine.
• Refrigerate for at least 2 hours before serving.
• Garnish with parsley and Parmesan just before serving.

TORTELLINI WITH PEAS

Steps:

• In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
• Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
• To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.

TORTELLINI PASTA SALAD WITH PEAS AND ROASTED RED PEPPERS

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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CHICKEN TORTELLINI SALAD RECIPE

Steps:

• Whisk together balsamic vinegar, pepper, and 1/2 teaspoon of the kosher salt in a small bowl until combined. Gradually add olive oil in a slow, steady stream, whisking constantly until smooth. Stir in basil, and set aside.
• Gently toss together cooked tortellini, chicken, tomatoes, peas, corn, and remaining 1/4 teaspoon kosher salt in a large bowl. Gently stir in basil vinaigrette and fold in arugula. Sprinkle with pecans.

PASTA SALAD WITH TOMATOES AND PEAS

Steps:

• Boil pasta in large pot of salted water until al dente; drain and rinse to cool.
• In a large bowl whisk together vinegar, water, salt, sugar, tarragon, garlic paste and pepper to taste; add the oil while whisking until it is emulsified.
• Add pasta, peas, tomatoes and basil; toss well.

TORTELLINI WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Cook tortellini according to package directions.
• Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese.
• Serve hot or at room temperature.

TORTELLINI WITH PEAS AND BACON

Steps:

• Boil tortellini.
• While pasta is cooking, fry bacon till crispy.
• Remove bacon and drain bacon grease from pan except for one tablespoon.
• Cook onion in bacon grease till golden brown.
• Pour in heavy cream and cook till slightly thickened.
• Add cooked pasta,cheese ,peas and crumble in bacon.
• Salt and pepper to taste.
• Heat one minute and serve.
• Sprinkle with additional parmesan cheese if desired.

TORTELLINI WITH PEAS AND PROSCIUTTO

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.