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