I devised this recipe to use up some of our bountiful cherry tomato crop but it’s also a great use for fresh sugar snap peas.
9 ounces refrigerated cheese tortellini
1 pound broccoli florets
1 pint cherry tomatoes
2 cups sugar snap peas, cut diagonaly, optional
1/3 cup sliced green onions
1 cup My Buttermilk Dressing
1. Cook tortellini according to package directions. Do not overcook! Rinse well under cold water. Drain well and cool.
2. Steam broccoli in the microwave until tender crisp. Rinse well under cold water and drain. If you are including sugar snap peas, prepare them in the same manner.
3. In a large bowl, combine tortellini, broccoli, and remaining ingredients. Toss gently to coat with dressing.