Easy Summer Tortellini Pasta Salad
Servings: 6
Easy summer tortellini pasta salad with fresh herbs, arugula, peas, parmesan and a divine lemon oregano dressing. A simple dinner or take on a picnic!
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Ingredients
- 350-450 g fresh or frozen cheese tortellini about 12-16oz tortellini
- 1 cup peas, fresh or thawed from frozen
- 1/2 cup chopped mixed fresh herbs (parsley and basil)
- 1/2 cup shredded parmesan cheese
- 1 cup packed fresh arugula
Lemon Oregano Vinaigrette
- 1/3 cup extra virgin olive oil
- juice from one lemon
- 1 garlic clove, minced
- 1 tsp dried ground oregano
- 1/2 tsp kosher salt
- pinch ground pepper
Instructions
- Cook tortellini according to package directions. Rinse with cold water and drain well.
- Make the dressing by whisking or shaking in a jar the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Set aside.
- Place the cooked tortellini in a large mixing bowl. Add peas, herbs, shredded parmesan cheese and arugula. If you're making this ahead of time, leave out the arugula and mix it in just before serving.
- Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated.
- Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.
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