This is a recreation of a recipe I had made up in my old recipe book. This is basically what I remember, but it could probably use some tweaking.



  1. Cook the pasta until it is al dente. Tortellini floats when it is done. Drain and cool in cold water.

  2. Cut up the snow peas into bite-sized pieces and blanche in boiling water for 30 seconds to 1 minute. Drain and cool in cold water.

  3. Whisk the oil, vinegar and mustard.

  4. Combine the cooled tortellini, snow peas, chopped green onions and crumbled feta cheese, salt & pepper, chopped parsley, and toss with the dressing.

  5. Refrigerate for at least 2 hours before serving.


Today, 30 July 2011, I didn’t have all the above ingredients, yet I wanted to get the tortellini used before it went bad. I made the following substitutions:

I whisked all the spices and herbs together with the oil, vinegar and mustard and let it sit for a bit while the pasta and peas were cooking.

It was a winner!