Name: Tortellini Salad with Ham, Cucumber, Carrot, Snap Peas & Artichokes
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 765 g cheese tortellini, fresh or frozen; 1 ½ English cucumbers; ¾ cup French vinaigrette; 3 cloves garlic; 680 g ham steak, boneless; 1 ½ red bell peppers; 2 shallots; 1 ½ (283 g) bags shredded carrots; 3 (227 g) pkgs sugar snap peas; black pepper; salt

Tortellini Salad with Ham, Cucumber, Carrot, Snap Peas & ArtichokesTortellini Salad with Ham, Cucumber, Carrot, Snap Peas & Artichokes — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

765 g cheese tortellini, fresh or frozen

1 ½ English cucumbers

¾ cup French vinaigrette

3 cloves garlic

680 g ham steak, boneless

1 ½ red bell peppers

2 shallots

1 ½ (283 g) bags shredded carrots

3 (227 g) pkgs sugar snap peas

black pepper

salt

Instructions

Fill a large pot 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.

Meanwhile, wash and dry the fresh produce.

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

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

Trim and medium dice cucumbers. Add to the bowl.

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

Drain and roughly chop artichokes. Add to the bowl.

Small dice ham and add to the bowl.

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

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

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