Lemon Tortellini Salad

This is an excellent pasta salad with a lemony tang. Serve it as a main dish or a side.

  • 1 20-ounce package fresh cheese tortellini, cooked al dente
  • 1-1/2 cups chopped red or green bell pepper (or combination of both)
  • 1 cup grape tomato halves
  • 1 medium lemon, zested and juiced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons capers
  • 1 large clove garlic (or 2 small), pressed
  • 2 generous tablespoons Dijon mustard
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese
  1. In a small bowl, mix the lemon juice and Dijon mustard. Add the olive oil and whisk well to emulsify.
  2. Add capers, garlic, lemon zest, salt and pepper. Mix well.
  3. Add chopped peppers and tomatoes to cooked pasta. Pour dressing over pasta and toss gently to mix.
  4. Serve warm or cold. Individual servings may be topped with parmesan cheese.
  5. Makes about 8 servings.

Note: If using a 1-pound package of fresh tortellini, you may slightly reduce the remaining ingredients proportionately, but only slightly.

Ready in: 30 Min

Recipe editor Patricia Mitchell