Summer Tortellini Salad
Author: April | Food n' Focus
  • 1 8 ounce package cheese tortellini
  • 1 pound asparagus, trimmed and cut into 2-inch spears
  • 1 cup shelled peas (fresh or frozen)
  • 3 cups fresh spinach
  • 4 radishes, sliced
  • 1 tablespoon fresh chives, chopped
  • ¼ cup pine nuts
  • 5 ounces feta cheese
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
  • Salt and pepper
  1. Bring a pot of water to a boil, salt. Meanwhile, prepare and ice bath and prep vegetables.
  2. When the water is boiling, add the tortellini and cook according to package instructions. After 3 minutes, add the asparagus. Add the peas for the last 30 seconds.
  3. Strain the pasta and vegetables and place immediately into the ice bath. Once they've cooled, strain again and pour into a mixing bowl. Add the spinach, radish, chives, pine nuts and feta cheese. Toss with vinegar and oil. Add salt and pepper to taste.
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