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 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
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| 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
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| 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.
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| 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. |
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Laura K. Lawless
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