Tortellini, Pea and Zucchini Salad

Paired with: Cline Pinot Gris

Active Time: 20 Mins

Total Time: 20 Mins

Yield: Serves 6 (serving size: 1 cup)


  • 1 (9-oz.) pkg 3-cheese tortellini
  • 2/3 cup frozen peas
  • 2 medium zucchini
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon rind 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, 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, 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 rind, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Drizzle over tortellini mixture; toss gently to coat. Sprinkle with basil, if desired.