4cupscheese tortellini19 ounce bag which is actually about 4.5 cups/frozen tri colored cheese tortellini (the kind that doesn’t expand much)
1tablespoongrated Parmesan cheeseplus extra for serving
1tablespoonchopped parsleyplus extra for serving
½red onionfinely chopped
½green bell pepperfinely chopped
½orange or red bell pepperfinely chopped
Boil and drain your tortellini and set aside.
Meanwhile, in a small bowl whisk together your mayonnaise, Italian dressing, parmesan cheese, parsley and black pepper until combined.
In a large bowl combine the tortellini, cucumber, onion, bell peppers and tomatoes.
Gently fold in the sauce and stir to combine.
Cover and refrigerate for at least 2 hours before serving.
Sprinkle with a little more parsley or parmesan before serving.
Calories are automatically generated. For best results calculate based on your exact ingredients.INSTANT POT VARIATION: To cook this in the instant pot, add tortellini to inner liner, cover with water, and cook on manual for 9 minutes (for dried tortellini) or 4 minutes (for soft/semi dried tortellini). Do a careful quick release, then drain pasta and stir in remaining ingredients as directed above.
Make it a complete meal by adding protein like diced ham, sliced cooked chicken, bacon, or pepperoni.
Go veggie crazy with carrots, mushrooms, zucchini, artichoke hearts, and olives.