Summer is here; break out the pasta salad

Summer is here; break out the pasta salad

Today is the summer solstice and the first day of summer.

Even though it's felt summery for a while now, I like to celebrate summer solstice. It's the longest day of the year, and after today, the days just get shorter. Plus, it's the perfect time to make cookout food.

So, in honor of today, I'm sharing a delicious recipe for pasta salad from my coworker and friend, Luke Shepherd. He brought this dish to a cookout this weekend and it was a big hit.

Tortellini Pasta Salad

12 ounces light Italian dressing
1 package (1 pound) cheese tortellini, cooked, drained and rinsed
2 large green peppers, chopped
2 cups cherry tomatoes, halved
1 can (six ounces) sliced black and/or green olives, drained
1 cup grated Parmesan cheese

Cook pasta according to directions on package.  Let cool in refrigerator.
Once cooled mix in peppers, tomatoes and olives.

I usually wait until right before serving to mix in dressing and Parmesan cheese.

(He said he adds more olives and peppers, too, because he likes them. Sounds like this recipe is fairly flexible.)

Photo from  this Web site

Blog Photo

Comments embraces discussion of both community and world issues. We welcome you to contribute your ideas, opinions and comments, but we ask that you avoid personal attacks, vulgarity and hate speech. We reserve the right to remove any comment at our discretion, and we will block repeat offenders' accounts. To post comments, you must first be a registered user, and your username will appear with any comment you post. Happy posting.

Login or register to post comments

Fight the Fat Foodie wrote on June 21, 2010 at 11:06 am
Profile Picture

Looks wonderful! I love the combination of olives and peppers. Here's one of my favorites that you might like. It combines rotini with broccoli, asparagus, carrots and a caramelized onion/balsamic vinaigrette.

Meg Dickinson wrote on June 21, 2010 at 1:06 pm
Profile Picture

Yum! Thanks for posting the link.