Creamy tortellini and vegetable salad
Frozen cheese tortellini without sauce
Uncooked sugar snap peas
5 oz, frozen, thawed
Reduced calorie mayonnaise
1 Tbsp, white variety
Grated Parmesan cheese
Fresh cherry tomato(es)
12 medium, cut in half
Uncooked red onion(s)
2 Tbsp, chopped, finely chopped
1 Tbsp, rinsed and drained
⅛ tsp, freshly ground, or to taste
- Cook the tortellini according to package directions, adding the sugar snap peas during the last 2 minutes of cooking. Drain and rinse under cold water until cooled slightly; set aside.
- Meanwhile, combine the mayonnaise, vinegar, and 1 tablespoon of the Parmesan cheese in the bottom of a serving bowl. Add the tortellini and sugar snap peas, the tomatoes, onion, and capers; toss gently to coat. Sprinkle the salad with the remaining 2 tablespoons Parmesan cheese and the pepper. Serve at once or cover and refrigerate for up to 24 hours and serve chilled. Yields 1 1/2 cup per serving.