Parsley Tortellini Toss
1 package (16 oz.) frozen cheese tortellini
1 1/2 cups cubed provolone cheese
1 1/2 cups cubed mozzarella cheese
1 cup cubed cooked turkey
1 cup frozen peas, thawed
2 medium carrots, shredded
1/2 medium sweet red pepper, diced
1/2 medium green pepper, diced
1 cup minced fresh parsley
1/2 cup olive or vegetable oil
3 tablespoons cider vinegar or red wine vinegar
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
Cook tortellini according to package directions; drain and rinse in cold water. Place in a large bowl; add the next eight ingredients. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Cover and chill until serving. Makes 12-15 servings.
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