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  • 1 package (9-ounce) fresh or frozen cheese tortellini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon sugar
  • coarsely ground black pepper
  • 1 1/4 cups halved grape tomatoes
  • 1/3 cup chopped pitted kalamata olives
  • 3 ounces smoked deli-shaved turkey breast, torn into bite-sized pieces
  • 3 to 4 red onion, thin slices
  • 2 ounces crumbled ricotta salata or feta cheese


  1. Cook tortellini in a large pot of salted, boiling water according to package directions. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
  2. Whisk together oil, lemon juice, thyme, sugar and pepper in a small bowl. Pour over pasta; toss well. Add tomatoes, olives, turkey, onion, cheese and additional black pepper; toss well.
—Recipe by Laraine Perri for Relish, Sept. 2009

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The recipe was originally published as Lunchbox Tortellini on

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