Tortellini Salad

A very simple yet surprisingly tasty salad, perfect as a first course or on a picnic.

Yield 4 servings
Time 15 minutes
  • Saucepan
  • Wooden spoon
  • Strainer
  • Paper towel
  • Large bowl
  • 1 pound tortellini or mini ravioli (filled with mushroom, spinach, cheese…), fresh or frozen
  • ½ c peas, cooked and cooled
  • ½ c walnuts, lightly toasted
  • 1 c mayonnaise (regular or vegan)
Directions Cook the tortellini according to package directions. Drain, then rinse with cold water for 1 minute. Dry with a paper towel and let cool.

Stir everything together and serve warm.

Notes I think this salad tastes best when it’s warm. But you have to time it just right – if the tortellini and peas are too hot, the mayo will sort of melt when you mix it in, which isn’t very appetizing.

Store leftovers in the fridge, but pull them out half an hour before you plan to eat, so that the salad comes up to room temperature.

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