Summer came around a little late this year, it rained all June! I seriously didn't put on a pair of shorts until last week. But with summer in full swing (I hate to be a whiner but could someone turn it down a couple degrees, haha) we're in Summer Food Mode!
To me summer always means BBQ and Salad. I love a fresh salad on a hot day, but for Lee a salad is just not enough to fill up. If I can get away with it I will try to dirty the least amount of dishes possible, so making one big salad for both of us would be ideal. I figured what's more filling then Cheese Tortellini?? and it's vegetarian so two birds, one stone (or one dish I should say . . . and no birds because it's vegetarian).
Here's my recipe for Cheese Tortellini Salad: Feel free to add or subtract what ever you want, this salad is great made with whatever is in your fridge or garden!
1 Package Fresh Cheese Tortellini (we use Olivieri Tri Color Cheese Tortellini, but feel free to use your own fresh handmade tortellini if you are that talented. You'll need about 700gr). I like using Olivieri pasta, honestly I would prefer to make it homemade but making your own tortellini is a lot of work, and if you give Olivieri's ingredient list a look you'll see there are NO fake weird ingredients. I think they are a good alternative to homemade.
1 Head Broccoli
1/4 Head Cauliflower
1 Red Bell Pepper (or yellow, or Orange)
1 Jar Artichoke Hearts (most of the time I don't have artichoke hearts in the pantry so we usually omit them)
5 or 6 Grape Tomatoes
A small amount of red onion (make sure not to put too much in or the whole salad will taste like red onion)
3 or 4 Radishes sliced thin
If you like olives add some of those in, I think some cooked peas or fresh corn would be really good in there too.
1/4 cup of Extra Virgin Olive Oil (we like our dressings really vinegar-y if you don't add more oil)
1/4 cup of Red Wine Vinegar
1/4 cup Sour Cream
1 Clove of Garlic
1 Tbsp Sugar
1 tsp Kosher Salt
1 tsp Black pepper
1 tsp Dried Parsley (not totally necessary)
* Sometimes I use Fresh Lemon juice instead of Red Wine Vinegar and I add a couple of dashes of Worcestershire Sauce. Also keep in mind that it's no longer vegetarian if you add Worcestershire.
Boil up pasta according to package instructions, if you are making your own pasta boil according to your grandmother's instructions :). Once the pasta is cooked, strain and let cool.
Chop up all of your salad ingredients and put in to large bowl.
Add pasta when cool.
Make dressing in separate bowl, and pour over salad.
Add a big sprinkling of Parmesan cheese!