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Tortellini Salad with Trout and Peas


  • 8 oz. fresh trout fillet, skin removed

  • salt and pepper

  • 1 lb. fresh cheese tortellini

  • 3/4 c. light mayonnaise

  • 2 T fresh lemon juice

  • 1 c. frozen peas, defrosted

  • 1/2 c. fresh basil leaves, finely chopped

Illustrated Dinner


Preheat grill to high; oil grate. Sprinkle trout with pepper. Grill trout, turning once, until cooked through and easily flaked with a fork, about 12 to 15 minutes total.  Meanwhile, bring a pot of salted water to a boil.  Cook tortellini according to package label directions, about 7 minutes. Drain and run under cold water, then drain again.  In a large bowl, whisk together mayonnaise and lemon juice. Mix in tortellini and peas to coat. Season with salt. Gently stir in trout and basil, and serve.

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