Tortellini Salad with Zucchini and Peas | Trivida Functional Medicine

Tortellini Salad with Zucchini and Peas

The days of the same ol’ pasta salad are over! I love this take, maybe try it with some bacon crumbles, or some red pepper flakes!


  • 1 (9-oz.) pkg. refrigerated whole-wheat 3-cheese tortellini
  • 2/3 cup frozen peas
  • 2 medium zucchini
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon zest plus 1 Tbsp. fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Small fresh basil leaves (optional)


  1. Cook pasta according to package directions, omitting salt and fat; add peas for the last 6 minutes. Drain, and cool 10 minutes; place pasta and peas in a medium bowl.

  2. Using a vegetable peeler, or a spiralizer, shave zucchini into ribbons.

  3. Heat 1 1/2 teaspoons oil in a medium skillet over medium. Add garlic; cook, stirring constantly, 30 seconds. Remove from heat. Add zucchini; stir constantly until zucchini is slightly softened, about 1 minute. Add zucchini mixture to tortellini mixture in bowl.

  4. Combine zest, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Drizzle over tortellini mixture; toss gently to coat. Sprinkle with basil, if desired.

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