Fall Tortellini Pasta Salad
Fall Tortellini Pasta Salad is sweet and savory. Filled with fall flavors, it makes a festive side dish for Thanksgiving and holiday parties.
Servings: 6
Ingredients
- 18 ounces cheese tortellini or the tortellini of your choice
- 2 cups chopped apples chopped into bite size pieces
- 1 cup dried cranberries
- 1/2 cup pumpkin seeds no shells
- 10 ounces frozen peas
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 cup poppy seed dressing - I used a store-bought lite poppy seed dressing you can add more to taste
Instructions
- Boil the tortellini according to the package instructions. Do not overcook your pasta, you want it to be "al dente". While the pasta is cooking, cook the frozen peas. Once the tortellini and peas are finished cooking, drain them and run them under cold water for 1 - 2 minutes. Add the cooled tortellini and peas to a large bowl, preferably one with a lid.
- Wash and chop your apples, then sprinkle them with 1 tablespoon of lemon juice. Now add the chopped apples, dried cranberries and pumpkin seeds to the bowl with the tortellini and peas. Add the dressing and stir to combine all ingredients until evenly coated. Add any additional dressing and/or salt and pepper to your personal preference and mix well.
- Cover the bowl and refrigerate for 2 hours or until you are ready to serve. Give it a good stir before serving.