Best 6 Tortellini Pasta Salad With Peas And Roasted Red Peppers Recipes

PASTA SALAD WITH SALAMI, CARROTS, PEAS AND ROASTED RED PEPPERS RECIPE - (4/5)

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl. Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini. Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours. **For a creamy sauce, mix together 1/3 cup mayo, 3 tablespoons sour cream, 1 1/2 tablespoons lemon juice, 1/2 cup chopped fresh herbs and salt and pepper to taste.

TORTELLINI WITH PEAS

Steps:

• In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
• Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
• To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.

TORTELLINI SALAD WITH TOMATOES AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
• Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
• Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
• Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.

PASTA SALAD WITH SALAMI, CARROTS, PEAS AND ROASTED RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
• Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

ROASTED PEPPER PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

TORTELLINI ALFREDO WITH ROASTED RED PEPPERS AND BABY PEAS

Steps:

• In a large saucepan, melt the butter and add the minced garlic.
• Sauté until golden brown.
• Next add the vegetable stock followed by the heavy cream.
• Reduce liquid for six or seven minutes.
• Next add the cornstarch and water mixture.
• Keep stirring sauce over medium heat until it begins to thicken slightly.
• Sauce won't be too thick, but will coat the back of a spoon.
• Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
• Add red pepper strips, and peas to the warmed sauce.
• Boil tortellini according to package directions.
• Drain, and toss with sauce, peppers and peas,.
• I like to cook pasta in sauce over the heat for 1-2 minutes and then serve.