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Tortellini-Snap Pea Salad
Salt and pepper
1 (20-oz.) package Hannaford Four Cheese Tortellini
1/4 cup extra-virgin olive oil
1 tsp. lemon zest and 3 Tbsp. juice from 1 lemon
1 garlic clove, minced
8 oz. sugar snap peas, trimmed and halved crosswise
1 cup baby arugula
4 radishes, sliced thin
1 shallot, halved and sliced thin crosswise
2 oz. goat cheese, crumbled (1/2 cup)
1/4 cup basil leaves, torn
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Tortellini-Snap Pea Salad

Tortellini-Snap Pea Salad

Tortellini-Snap Pea Salad
One Star Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Drain, rinse with cold water, and set aside.
2. Meanwhile, whisk oil, lemon zest and juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined.
3. Transfer tortellini to bowl with dressing along with snap peas, arugula, radishes, shallot, goat cheese, and basil and toss gently to combine. Season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, March - April 2018