Summer in a Bowl

Garden Fresh Tortellini Salad 

One of the joys of summer is having garden produce readily available in your yard or found at a local Farmer's Market. This pasta salad takes advantage of garden-fresh, juicy tomatoes, crunchy cucumbers, and fresh herbs. It adds loads of flavor with a light herb dressing and texture with creamy avocado, corn, al dente cheese tortellini, and salty Parmesan cheese. It's a healthy vegetarian salad you can make early in the day and refrigerate in an airtight container. I used both spinach cheese tortellini and spiral pasta for contrast. Add crumbled Parmesan Cheese Crisps right before serving. Adapted from averiecooks.com; serves 4-6.

This salad is customizable and perfect for potlucks and summer gatherings.  

Salad Ingredients:

• One 10-ounce package spinach cheese tortellini
• 1 cup dry spiral pasta
• 1 avocado, peeled, pitted, and diced into bite-sized pieces
• 1 cup corn (fresh if possible or frozen that's been thawed may be used)
• 1 cup tomatoes, diced (cherry or grape tomatoes, sliced in half, may be substituted)
• 1 cup cucumber, peeled and diced or zucchini
• 1 cup fresh basil leaves, laid loosely in measuring cup and thinly sliced
• 1/2 cup grated Parmesan cheese, or more if desired (feta, blue cheese, or your favorite shredded or crumbled cheese may be substituted)

Dressing Ingredients: 

• 1/4 cup olive oil or lemon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 teaspoons Italian seasoning
• 1 teaspoon dried parsley flakes
• 2 teaspoons lemon zest
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon each salt and pepper to taste
• Pinch cayenne pepper, optional and to taste

Directions:

• Cook tortellini and spiral pasta according to package directions, al dente. Drain, and set aside. While tortellini and pasta cook, prep and chop the remaining ingredients.
• To a large bowl, add the avocado, corn, tomatoes, cucumber, basil, and Parmesan cheese; set aside.
• In a blender, add olive oil, lemon juice (zest the lemon before juicing), honey, Italian seasoning, parsley flakes, lemon zest, salt, and pepper, and blend to combine. Taste and check for seasoning balance, making any necessary adjustments.
• Add the tortellini and spinach cheese tortellini; toss gently with dressing to combine. Taste and check for seasoning balance, making any necessary adjustments. Chill the salad for 45 minutes. Add more dressing if needed. 
• Top with crumbled cheese crisps to serve.