In Texas, we have a while before we really start cooling down. This recipe looks like it would work even now during the heat of the summer. I love the veggie combinations. And cheese tortellini works for me.
I have in the past made a tortellini salad with pine nuts, broccoli, and red peppers. Often for pot luck dinners. This look like a great recipe to switch between!
As summer wanes –– it was 50 degrees F this morning when I got up — the vegetables come in huge, lovely fragrant warm piles and a fresh, toothsome pasta salad feels perfect for supper in the lingering heat. No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the basil vinaigrette (thanks to David Lebovitz–scroll down for more) that simply makes this meal.
I threw this togetheras a side for some grilled chops for friends Friday night, but on Saturday Dave and I ate just this pasta with a little grilled salt and pepper baguette. It was plenty to eat for us and probably will be for you, too. Try this:
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