Tortellini Salad
Persons
8
Prep Time
20 minutes
Cook Time
7 minutes
Total Time
27 minutes
Ingredients
- 20 Oz. Refrigerated Cheese Tortellini
- 1 C. Frozen Peas and Carrots
- 1/3 C. Light Olive Oil Mayonnaise
- 2 Tbsp. Apple Cider Vinegar
- 2 Tbsp. Plain Nonfat Greek Yogurt
- 1 Tbsp. Plus 1 tsp. Honey
- 1 Tbsp. Stone Ground Dijon Mustard
- 1/4 tsp. Ground Black Pepper
- 4 Oz. Uncured Ham Steak, cut into 1/4-inch cubes (about 3/4 C.)
- 3 Tbsp. Fresh Chives, chopped
Instructions
- Prepare tortellini as label directs, adding peas and carrots during last 2 minutes of cooking; drain and rinse with cold water.
- In large bowl, whisk mayonnaise, vinegar, yogurt, honey, mustard and pepper; fold in ham, chives and tortellini mixture. Refrigerate at least 1 hour before serving. Makes about 8 cups.
Tortellini Salad with peas, carrots and ham is a great recipe to enjoy after the holidays to use up some of your leftover ham! If you can’t get enough tortellini, you’ll have to try this Sheet-Pan Butternut Squash, Bacon & Brussels Sprouts Tortellini as well!
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