If you are a regular reader, you'll have noticed our blog posts have been infrequent. We've gone through some changes recently and those have affected the time we have to cook. And, therefore, to blog.
But we've been thinking about blog posts ideas while keeping the time constraints in the kitchen as low as possible.
Melissa had an easy idea when we came across some tortellini at the store: A warm tortellini pasta salad.
It turned out to be really great, filled with creamy cheesiness, fresh vegetables and a slightly tangy dressing. And it should be even better at the end of the summer, when we'll be able to use garden-fresh ingredients in the dish.
Tortellini Pasta Salad
6 servings
Salad
2 pounds tortellini (ours were five cheese), cooked and cooled to room temperature (or your preference)
4 green onions, chopped
4 Roma tomatoes, seeded and diced
1/4 cup pre-chopped basil
15-ounce can olives, sliced
2 tablespoons Parmesan cheese
Dressing
1/4 to 1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dijon mustard
1/4 teaspoon honey
2 tablespoons Parmesan cheese
salt and pepper to taste
What have you been making in your kitchens lately?
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