Subscribe to
the free
Veggie Table
weekly newsletter
|
| 
|
|
 Recipe: Tortellini Salad
A very simple yet surprisingly tasty salad, perfect as a first course or on a
picnic.
| Yield |
4 servings |
| Time |
15 minutes |
| Tools |
- Saucepan
- Wooden spoon
- Strainer
- Paper towel
- Large bowl
|
| Ingredients |
- 1 pound tortellini (can be filled with mushroom, spinach, cheese...), fresh or frozen
- 1 c mayonnaise (regular or vegan)
- ½ c peas, cooked and cooled
- ½ c walnut pieces
|
| Directions |
Cook the tortellini according to directions on package. Drain, then rinse with cold water for 1 minute. Dry with a paper towel. Stir everything together and serve warm.
|
| Notes |
I think this salad tastes best when it's warm. However, if the tortellini and peas are too hot, they will "melt" the mayonnaise. If you have leftovers, keep them in the fridge until ½ hour before serving so that it comes up close to room temperature before serving. |
| |
Key to abbreviations and conversions |
| |
|
| Salad Index Vegan Recipes Vegetarian Cookbooks Vegetarian Recipes A to Z |
| Help me build up my recipe library - share your favorite recipes here! |
| |
| Interested in chatting about vegetarianism and related issues, trading recipes and cooking tips, and/or getting to know some other veggies? Pull up a chair at the Veggie Table! |
|
About Me ~ About This Site
|
|
