Creamy tortellini and vegetable salad

PersonalPoints™ per serving
Total Time
18 min
8 min
10 min
This tasty pasta salad is tossed with a super simple 3-ingredient homemade dressing instead of a store-bought one. We make this dish with frozen tortellini, but if you like you can use half of a 9-ounce package of fresh refrigerated tortellini. Cooking the sugar snaps briefly with the pasta gives them a crisp-tender bite. You can substitute 1/2 cup of chopped plum tomatoes for the cherry tomatoes, and shallots, scallions, or yellow onion for the red onion, if that’s what’s in your kitchen. Enjoy immediately or allow the veggies, pasta, and tangy dressing mingle for up to 24 hours in the refrigerator and serve chilled.


Frozen cheese tortellini without sauce

¼ pound(s)

Uncooked sugar snap peas

5 oz, frozen, thawed

Reduced calorie mayonnaise

1 Tbsp

Balsamic vinegar

1 Tbsp, white variety

Grated Parmesan cheese

3 Tbsp

Fresh cherry tomato(es)

12 medium, cut in half

Uncooked red onion(s)

2 Tbsp, chopped, finely chopped


1 Tbsp, rinsed and drained

Black pepper

tsp, freshly ground, or to taste


  1. 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.
  2. 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.