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

Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Active:: 30 min

Yield:: 4 to 6 servings

Level:: Easy

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

Directions

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.

My Private Notes

Name: Tortellini Pasta Salad with Peas and Roasted Red Peppers
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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