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Parsley Tortellini Toss

 Parsley Tortellini Toss
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
12-15 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Parsley Tortellini Toss (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.