Orange Walnut Tortellini

Orange Walnut Tortellini Recipe

Yields 2 lb.

Allergens: Milk, wheat, tree nuts, soy, egg, honey


  • 1 lb. tortellini of choice (we use cheese-filled)
  • 1 tsp sea salt


  • 1/4 c toasted walnuts (from the Keweenaw Co-op bulk section)
  • 1/4 c currants (from the Keweenaw Co-op bulk section)
  • 1/4 red onion, sliced thinly
  • 1/2 tsp grated ginger 
  • 1/3 bunch parsley, chopped
  • 1 orange, zested and juiced
  • 1/4 c olive oil
  • 1/8 c Tamari
  • 1/4 c balsamic vinegar
  • 1 tsp local honey
  • Sea salt to taste
  1. Bring a large pot of water and salt to boil, add tortellini and boil per package instructions.
  2. Meanwhile, toast the walnuts and roughly chop. Mix all of the dressing ingredients together. When the tortellini is ready, drain, rinse and cool. When cool, mix with dressing.
  3. For extra citrus zing, add one sectioned blood orange for flavor and color.

Happy citrus season to all who celebrate!

Lily Venable is the former Social Media Coordinator at Taste the Local Difference and Produce Specialist at Keweenaw Co-op, and she loves citrus season. Andy Whitman is the the Produce Coordinator at the Keweenaw Co-op and notable local Plant Guy.