This recipe is so colorful. So tasty. So easy to prepare. And the fact that I can throw it together during nap time and stick in in the fridge; then pull out a cool dinner after a 100+ degree baseball game makes it even better than perfect. It’s versatile too. If you’re cooking fancy, this can be a pretty side dish. If you’re cooking like I do on weeknights, this can be the whole meal.
Summer Tortellini Salad
1 (20 oz.) package frozen tri-color cheese tortellini
1 (8 oz. ) package fresh sugar snap peas
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons white balsamic vinegar
4 tablespoons grated parmesan
1 1/2 cups chopped cherry tomatoes
1/4 cup finely chopped yellow onion
Cook the tortellini according to package directions, adding the peas during the last two minutes of cooking. Drain and rinse under cold running water, set aside.
Meanwhile, combine the oil, vinegar, and 2 Tbsp of the cheese in the bottom of the serving bowl. Add the tortellini, peas, tomatoes, onion and capers; toss gently to coat. Sprinkle with the remaining 2 Tbsp cheese and the pepper. Serve at once or cover, refrigerate up to 24 hours, and serve chilled.