Reminiscent of deli-style salads we’ve all ordered at one time or another, this easy and delicious recipe works overtime providing you with an effortless dinner and even-tastier leftovers the next day. Like most pasta salads, this one tastes best once chilled for 24 hours, and because of its large yield, can be enjoyed for lunch throughout the week. Enjoy it cold, or at room temperature.
12.5 ounces tri-colored tortellini
1 cup cherry tomatoes, halved
1 cup frozen peas
1 cup diced cucumber
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/4 cup pickled banana peppers, finely chopped
1/4 cup finely chopped fresh parsley
1/2 cup goat cheese
1 lemon, zest and juice
1/4 cup extra-virgin olive oil
salt and pepper, to taste
How to Make It
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Transfer tortellini from water with a slotted spoon into a colander, then flash under cold water to cool them down. Set inside a large serving bowl.
Using the same pasta water, blanch the frozen peas for 1-2 minutes, just until cooked. Drain and flash under cold water to stop cooking. Transfer peas to the serving bowl with the pasta.
Add baby tomatoes, peas, cucumber, red onion, red bell pepper, banana peppers, parsley, goat cheese and lemon zest.
In a small jar, combine lemon juice, extra virgin olive oil and a pinch of salt and pepper. Seal jar with a lid, then shake vigorously to emulsify. Add to salad, toss everything together until well incorporated.
Taste for seasoning, and add more salt if needed. Chill for 1-2 hours (or overnight), or serve immediately.
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