Tortellini Salad 30-Jul-2011

Categories: salads Tags: pasta tortellini feta

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.


  • 2 pounds tortellini pasta, cooked al dente and cooled.
  • 1/2 cup feta cheese, crumbled.
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/8 teaspoon dry mustard
  • 1 cup snow peas, cut into bite-sized pieces and blanched.
  • 2-3 scallions or green onions, diced
  • salt & pepper to taste
  • a few sprigs of fresh parsley, chopped (1/2 a bunch?)


  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:

  • For feta, I used gorgonzolla, and added a bit of parmesan
  • Instead of dry mustard, I used a bit of yellow mustard
  • Instead of snow peas, I used regular frozen peas
  • I added a dash of ground thyme and oregano
  • I used about 2 tablespoons of dry parsley instead of fresh.

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!