Spring Fever has bitten and Tasteful Tuesday will reflect that. In honor of the beautiful weather and warm temps we had here on Monday, I made Tortellini Salad and we had dinner on our back patio. The first of many for the season, I’m sure. Ric and I certainly enjoy many dinners on the patio when the weather accommodates.
Summer Tortellini Salad (I know, I know…it’s spring, not summer. Let’s go with it anyway. Ha!)
3 cups fresh cheese-filled tortellini, cooked
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1/4 cup fresh parsley, chopped
1 pint cherry tomatoes, halved
4 green onions, thinly sliced
2 tablespoons fresh Parmesan cheese, grated
1/2 cup fresh mushrooms, sliced
1/2 cup black olives, whole or sliced
Toss all ingredients in a large bowl and serve chilled with dressing.
Dressings to try: balsamic vinaigrette (my personal fave), ranch, peppercorn, or raspberry vinaigrette
Also, I’ve been known to add cucumbers, banana peppers, snap peas…really just whatever veggies come to mind that I like. We enjoy this as a main dish as is; however, if you need something heartier, add rotisserie chicken.
