I REFUSE to admit that summer is almost over. Just because today is the 1st of September, there are still a ton of signs of summer around. Starting with the heat. I took Samoa for a walk tonight and despite the fact that it was past 7, I still came back drenched in sweat. The humidity here, y’all!
Heat aside, there are still a bounty of fresh veggies at the farmers’ market and grocery store, and I took advantage by making this super easy tortellini salad with some fresh corn, tomatoes, and basil from our herb garden. I tossed it with a bit of spinach, parmesan cheese, and homemade vinaigrette and called it a day. It was the perfect light supper for me, served with my leftover fish from Bleu Olive. Ben got steak. 🙂
- 1 package tortellini (I used DeLallo Ricotta and Spinach)
- 1 cup cherry tomatoes, halved
- corn from 2 fresh ears (about 3/4 cup)
- 1/2 cup fresh or frozen peas
- 1/4 cup red onion, chopped
- sliced or spiralized zucchini (about 1 cup)
- 2 cups fresh baby spinach
- 1/2 cup chopped fresh basil
- For the vinaigrette:
- 1/4 cup olive oil
- 1 tsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 tbsp minced garlic
- 1 tsp garlic powder
- pinch of red pepper flakes
- salt and pepper, to taste
- parmesan cheese, to taste
- Cook tortellini according to package directions, about 13 minutes or until al dente. Drain in a colander.
- In a large bowl, combine remaining vegetable ingredients (except vinaigrette). Add the pasta and toss.
- Whisk together ingredients for the vinaigrette. I used a mason jar to shake, shake, shake it up. Spoon over the salad and lightly toss. Serve with grated parmesan cheese and more spinach, if desired.
Enjoy the last of summer’s best!