418. For a light refreshing evening meal simply make a pasta salad which incorporates veggies, pasta and light vinaigrette dressing. But to elevate the salad, why not use tortellini instead? Why do we only eat pasta salad when we are going to a picnic?
I coated and baked chicken thighs to accompany the pasta salad. While the chicken baked, I worked on my salad. Of course making homemade tortellini would be the ultimate! But I used the fresh pasta in the refrigerated section of Trader Joes. It was a three-cheese filling and the regular sized tortellini. I then chopped white onion, red radishes julienned, yellow bell pepper, cherry tomatoes halved, fresh green peas (also from Trader Joes), celery and celery tops chopped, fresh parsley and basil. Seasoned with salt and pepper and a bit of garlic salt.
I do not like to add radishes if my salad will be resting in the refrigerator. They have a tendency to bleed onto the pasta. Once my tortellini was perfectly boiled, I rinsed it in cold running water. Placed it in the bowl with my chopped items then add olive oil and red wine vinegar. Stir around till everything is evenly distributed and coated with the dressing. If you think the salad will need more oil or vinegar, simply drizzle over, stir and taste for seasoning.
What a simple and lovely pairing this meal proved to be. And so refreshing on a hot summer day.
Trust me, tortellini is a great substitute in pasta salad. And the filling could be any flavor you choose. You only need to edit what you would mix with the pasta. Now wouldn't pesto be a great addition?...hmmmm.
"Life is a combination of magic and pasta."
~Frederico Fellini
