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Parsley Tortellini Toss Recipe
Parsley Tortellini Toss Recipe photo by Taste of Home

Parsley Tortellini Toss Recipe

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4.5 2
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12-15 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12-15 servings

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

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.

Directions

  1. Cook tortellini according to package directions; rinse in cold water and drain. Place in a large bowl; add the next eight ingredients.
  2. 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.
Originally published as Parsley Tortellini Toss in Taste of Home October/November 2000, p41

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.

Light-Bodied White Wine

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

Reviews for Parsley Tortellini Toss

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 28, 2012

"This makes a huge salad! Takes awhile to make but well worth it!"

MY REVIEW
Reviewed Jun. 5, 2012

"I've made this twice now. Everyone loves it!"

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