Pasta Salad

28 Jul

The summer heat has finally truly arrived and as we enter August, the temperature promises to keep on climbing. When the summer heat starts to really kick in, it is time to bring out cool summer salads. This tangy dressing compliments the tortellini in a unique way and the overall result is delicious! I made this for a light summer dinner, but it works just as well the next day for lunches. Pasta Salad is a family recipe that was inspired by Sunset magazine. It takes ten minutes to make, and can be chilled for twenty-four to forty-eight hours before serving. Enjoy!

4 Cups Broccoli Flowers
1 Jar Marinated Artichoke Hearts
4 Cups Cooked Cold Tortellini or Ravioli
1½ Cups Sliced Mushroom
1 ½ Cups Halved Cherry Tomatoes
1 Tablespoon Red Wine Vinegar
1 Tablespoon Dry Basil
2 Teaspoons Lemon Juice
1 Tablespoon Dijon Mustard
½ Teaspoon Pepper

1. Boil water on the stove in a large pan. Add broccoli, and cook until tender-crisp, about one minute. Drain broccoli, rinse with cold water, and drain well. Set broccoli aside to cool.
2. Strain the artichoke hearts, setting aside the marinade. Prepare dressing by adding salad oil to the marinade until the mixture is equal to 1/3 of a cup. Stir in red win vinegar, basil, lemon juice, and pepper.
3. In a large bowl, combine the tortellini, mushrooms, and tomatoes; add the dressing and mix well.
4. Before serving add broccoli to tortellini mixture, and mix lightly. Season with salt to taste.
Serves 4-6

Add the artichoke hearts from the marinade
Add 1 Can of drained, pitted ripe olives


3 Responses to “Pasta Salad”

  1. Gisela July 29, 2010 at 10:16 pm #

    Very delicious looking pasta salad with all the right ingredients. I can use my home grown basil and get the other vegetables from the whole food store and make it organic.

  2. That sounds delicious…and I love that it’s so easy!

  3. Madeleine July 30, 2010 at 12:19 pm #

    I love all of your recipes! Keep up the good work. I can’t wait to see more summer suprises!

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