Lemon Herb Tortellini Salad with Snap Peas

Ingredients

For the Salad:

1 (20 oz) package of cheese-filled tortellini – refrigerated or frozen

1½ cups sugar snap peas – ends trimmed and pods halved

½ cup cherry tomatoes – sliced in halves for juicy bursts

¼ cup red onion – thinly sliced for mild sharpness

2 tablespoons fresh parsley – finely chopped for brightness

1 tablespoon fresh dill – chopped, adds a subtle grassy note

1 tablespoon fresh basil – chopped, for an aromatic, peppery touch

For the Lemon Dressing:

Zest and juice of 1 fresh lemon – for a tangy, citrusy base

2 tablespoons extra virgin olive oil – smooth and rich

1 teaspoon Dijon mustard – adds creaminess and a gentle bite

Salt and freshly ground black pepper – to taste

1. Cook the Tortellini and Snap Peas

Italian Brussels Sprout Salad

Bring a large pot of salted water to a boil.

Add the cheese tortellini and cook according to the package directions.

During the last 2 minutes of cooking, stir in the snap peas.

Once done, drain and rinse both under cold water to stop the cooking process and cool them down.

2. Combine the Salad Ingredients

In a large mixing bowl, add the cooled tortellini and snap peas.

Gently fold in the cherry tomatoes, sliced red onion, and chopped fresh herbs—parsley, dill, and basil.

3. Make the Lemon Dressing

In a separate small bowl, whisk together the lemon zest, lemon juice, olive oil, and Dijon mustard.

Season with salt and black pepper to taste.

Whisk until smooth and well blended.

4. Dress and Toss

Pour the lemon dressing over the salad.

Toss everything gently until the tortellini and vegetables are evenly coated with the dressing.

5. Chill and Serve

Cover the salad and refrigerate for at least 15 minutes to allow the flavors to mingle.

Serve cold or let it come to room temperature before serving.