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.