Parsley Tortellini Toss
- One 16- ounce package frozen cheese tortellini
- 11⁄2 cups cubed provolone
- 11⁄2 cups cubed 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
- 1⁄2 cup olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons grated Parmesan
- 2 medium garlic cloves, minced
- 1⁄4 cup chopped parsley
- Salt and black pepper
Instructions:
You may use 2 cups ham or 2 cups turkey instead of 1 cup of each, if desired.
- Cook the tortellini according to the package directions. Drain the cooked pasta in a colander and run under cold water to cool quickly. Shake off excess water.
- Combine the provolone, mozzarella, ham, turkey, peas, carrots, and bell pepper in a large bowl; mix well. Add the tortellini to the cheese mixture.
- Mix the oil, vinegar, Parmesan, garlic, and parsley in a jar. Secure the lid and shake to blend. Pour over the pasta. Toss gently to coat completely. Cover with plastic wrap and refrigerate for 2 hours to allow the flavors to blend. Season with salt and black pepper.