Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add tortellini, and stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions). Drain and rinse under cold water; set aside.

  • 9 oz cheese tortellini, fresh or frozen

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • ½ red bell pepper
  • ½ English cucumber
  • ½ (8 oz) pkg sugar snap peas

• STEP 3

  Peel and mince shallot and garlic. Place both in a medium bowl along with the vinaigrette, salt, and pepper; stir to combine.

  • ½ shallot
  • 1 clove garlic
  • ¼ cup French vinaigrette
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Trim, seed, and small dice bell pepper. Add to the bowl with the vinaigrette.

• STEP 5

  Trim and medium dice cucumber. Add to the bowl.

• STEP 6

  Cut snap peas crosswise into thin pieces. Add to the bowl along with the carrots.

  • ½ (8 oz) pkg sugar snap peas
  • ½ (10 oz) bag shredded carrots

• STEP 7

  Drain and roughly chop artichokes. Add to the bowl.

  • ½ (6 oz) jar artichoke hearts, marinated

• STEP 8

  Small dice ham and add to the bowl.

  • 8 oz ham steak, boneless

• STEP 9

  Add cooled tortellini to the bowl and stir to combine the pasta salad.

• STEP 10

  To serve, divide pasta salad between plates or bowls and enjoy!