Parsley Tortellini Toss Recipe

4 3 5
Parsley Tortellini Toss Recipe
Parsley Tortellini Toss Recipe photo by Taste of Home
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Parsley Tortellini Toss Recipe

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4 3 5
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 257 calories, 16g fat (6g saturated fat), 34mg cholesterol, 417mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 15g protein.

  • 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
  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

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krk729 User ID: 8414549 266178
Reviewed May. 21, 2017

"This sounded good but I don't know. It's almost like these ingredients didn't belong together. If I made it again there would be quite a bit of changes."

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tfahey User ID: 3769848 81568
Reviewed Jun. 28, 2012

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

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[email protected] User ID: 3400974 42138
Reviewed Jun. 5, 2012

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

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