Tortellini Supreme (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 1 pound frozen cheese tortellini or vegetable-filled tortellini 1 cup frozen green peas 2 cups finely chopped fresh broccoli florets 10- or 12-ounce jar roasted red peppers, drained but save the liquid 1/4 cup diced red onion 1/4 cup chopped black olives Dressing: Liquid from the roasted peppers 2 tablespoons olive oil 2 tablespoons red-wine vinegar 2 teaspoons Dijon-style mustard 1/4 cup grated fresh Parmesan cheese Salt and freshly ground pepper to taste

Instructions

Begin cooking the tortellini according to package directions. Layer the frozen peas and the broccoli florets in a large saucepan with l/2 inch of water. Bring them to a simmer and steam over moderate heat, covered, until the peas are thawed and the broccoli is bright green, about 3 to 4 minutes. Drain the peas and broccoli and rinse them under cool water until they are at room temperature.

In the meantime, drain the roasted peppers, reserving the juices in a small mixing bowl. Cut the peppers into strips. Combine the liquid from the red peppers with the olive oil, vinegar, mustard and Parmesan cheese. Whisk to combine.

When the tortellini are done, drain them and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, black olives and dressing. Add the Parmesan cheese and toss well. Season to taste with salt and pepper and toss to coat. 

Serving Size

Serves 6 to 8.

Notes

Fresh Broccoli Florets

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