Parsley Tortellini Toss Recipe

1 (16-ounce) package cheese tortellini
1 cup diced provolone
1 cup diced mozzarella
1 cup cubed cooked ham
1 cup cubed cooked turkey
1 cup frozen green peas, thawed
2 medium carrots, shredded
½ medium green or red bell pepper, chopped
1/3 cup olive oil
3 tablespoons cider vinegar
2 tablespoons grated Parmesan
2 medium garlic cloves, minced
¼ cup chopped fresh parsley
1/2 teaspoon salt
Coarsely ground black pepper

1. Cook tortellini according to package directions. Drain in a colander and run under cold water to cool quickly. Shake off excess water.
2. Combine provolone, mozzarella, ham, turkey, peas, carrots and bell pepper in a large bowl; mix well. Add tortellini.
3. Mix oil, vinegar, Parmesan, garlic and parsley in a jar. Secure lid and shake to blend. Pour over pasta mixture. Toss gently to coat completely. Cover with plastic wrap and refrigerate 2 hours to allow the flavors to blend. Season with salt and black pepper. Serves 12.

Tips From Our Test Kitchen: You may use 2 cups ham or 2 cups turkey instead of 1 cup of each, if desired.

Nutrition facts per serving: 310 calories, 16g fat, 19g protein., 22g carbohydrates, 2g fiber, 360mg sodium.