Yes, yes, we did just discuss pasta salad. But this one is different. First, it is made with tortellini–totally different ball game. Second, it is just so delightfully tasty that I couldn’t wait to share it.
We got away to the beach for end of winter pick-me-up and, while there, I was reminded of some of my favorite quick and easy summer meals. This one comes together in the time it takes you to chop everything and is a healthy way to end a day of basking in the sun (wait, that was before kids, try playing in the sand). You could serve this chilled over a bed of greens, but I like it served warm as listed below. Pair it with fresh fruit and a crusty baguette and you’ve got an easy meal. Alternatively, this can also serve as a fantastic side for any cookout or spring/summer potluck. The perfect side to a juicy burger or dog.
Adapted from Two Peas and Their Pod
1 10 oz package spinach tortellini
1 zucchini, quartered and sliced
1/2 large red bell pepper, diced
1/2 large orange red bell pepper, diced
1/4 red onion, finely diced
1/2 pint cherry tomatoes, halved
1/3 c Kalamata olives, halved
2 oz Goat Cheese, crumbled
For the dressing:
1/4 c olive oil
3 T red wine vinegar
1 clove garlic, minced
1/2 t oregano
1 t sugar
Cook tortellini according to package instructions.
While tortellini is cooking, combine all vegetables (through olives) in a large bowl and toss together. In a separate bowl, combine ingredients for dressing.
When tortellini is cooked, drain and add to bowl of vegetables. Pour dressing over tortellini and vegetables and toss to coat. Add goat cheese and give a final toss. Serve warm or allow to cool in refrigerator before serving.
Serves 2-6, depending on if you serve it as a side or the main dish.