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Parsley Tortellini Toss Recipe

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Two ladies from our church brought this over after I had my first child. Every time I make it, I think of those two dear sisters who made my initial days as a mom easier.—Jacqueline Graves, Lawrenceville, Georgia

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Parsley Tortellini Toss Recipe

Prep/Total Time: 30 min.

Yield: 12-15 Servings

30 30

Ingredients

1 package (16 ounces) frozen cheese tortellini
1-1/2 cups cubed provolone cheese
1-1/2 cups cubed part-skim mozzarella cheese
1 cup cubed fully cooked ham
1 cup cubed cooked turkey
1 cup frozen peas, thawed
2 medium carrots, shredded
1/2 medium sweet red pepper, diced
1/2 medium green pepper, diced
1 cup minced fresh parsley
1/2 cup olive oil
3 tablespoons cider vinegar
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced

Directions

Cook tortellini according to package directions; rinse in cold water and drain. Place in a large bowl; add the next eight ingredients.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 cup) equals 257 calories, 16 g fat (6 g saturated fat), 34 mg cholesterol, 417 mg sodium, 12 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Parsley Tortellini Toss in Taste of Home October/November 2000, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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