Wednesday, August 10, 2011

Tortellini and Tomato Salad

I have been trying to find more light summer recipes since it has been so hot.  I found this recipe in the July issue of Southern Living,  It is totally my kind of summer dinner.  I love using basil from my huge wonderful basil plant.  I did add grilled chicken so my family wouldn't complain and therefore - we had dinner!

Also, today I made a Peanut Buster Parfait frozen ice cream dessert.  I forgot how yummy this is.  I think my favorite thing is that I can make it ahead of time!  You have to try it - We just had a bunch of teenagers over and they devoured it.

Tortellini and Tomato Salad ( adapted from Southern Living)

19 - 20 oz cheese-filled tortellini (fresh or frozen)
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
2 - 3 Tbsp fresh lemon juice
2 garlic cloves, minced
1 tsp Worcestershire sauce
1/2 tsp salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels, cooked, cut off cob
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
salt and pepper

Prepare tortellini according to directions.  Meanwhile, process olive oil and next 5 ingredients in blender. ( I chose to mix mine in a bottle and shake it up) Toss olive oil mixture with hot cooked tortellini, tomatoes and next 3 ingredients.  Season with salt and pepper to taste.

Printable Version


Cindy said...

This lookd yummy. My basil plant is doing great and our tomatoes are almost ripe, looks like dinner next week. Have a great weekend.

claire said...

i NEED this! it looks amazing-- i am such a sucker for pasta salad