Parsley Tortellini Toss

  • Yield 12 servings


'This is a good recipe for leftover turkey and ham.'


1 -- (16-ounce) package cheese tortellini
1 cup diced provolone
1 cup diced mozzarella
1 cup cubed cooked ham
1 cup cubed cooked turkey
1 cup frozen green peas, thawed
2 medium carrots, shredded
1/2 medium green or red bell pepper, chopped
1/3 cup olive oil
3 tablespoons cider vinegar
2 tablespoons grated Parmesan
2 medium garlic cloves, minced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
-- Coarsely ground black pepper


1. Cook tortellini according to package directions. Drain in a colander and run under cold water to cool quickly. Shake off excess water.
2. Combine provolone, mozzarella, ham, turkey, peas, carrots and bell pepper in a large bowl; mix well. Add tortellini.
3. Mix oil, vinegar, Parmesan, garlic and parsley in a jar. Secure lid and shake to blend. Pour over pasta mixture. Toss gently to coat completely. Cover with plastic wrap and refrigerate 2 hours to allow the flavors to blend. Season with salt and black pepper. Serves 12.



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