As temperatures rise and we start to emerge from our homes, it’s time to fire up those grills again!
Here is a quick and easy recipe that is a great side dish with grilled meats or seafood. It can also stand alone as a vegetarian main dish or as a delicious salad with grilled chicken, shrimp, or tofu mixed in the next day. This dish is nice at room temperature or even as a cold leftover. It’s also an easy dinner for warm summer nights when you don’t want to heat up the kitchen or stand in front of a hot grill.
Tortellini salad
INGREDIENTS
- 1 package refrigerated cheese tortellini
- 2–3 broccoli crowns
- 1 bell pepper
- Cherry tomatoes
- 15 oz. can chickpeas
- Fresh greens such as spinach, basil, or kale
- Cheese such as feta, goat, mozzarella, or blue
- Olive oil
- Lemon
- Salt and Pepper
INSTRUCTIONS
- Cook tortellini according to package directions.
- I like to add chopped broccoli right to the pasta for the last minute of cooking then strain all together.
- Toss with chopped bell pepper, cherry tomatoes, and chickpeas.
- Drizzle with olive oil and the juice of a fresh lemon. You could also substitute bottled salad dressing if you prefer.
- Top with crumbled cheese, salt, and pepper. Chiffonade (thinly slice or mince) several large handfuls of fresh greens and/or basil and toss in just before serving.
Cooking time: 20 minutes | Serves 6–8
Feel free to add in any other veggies—grilled or fresh. Add feta, Kalamata olives, and Greek dressing to give it a Mediterranean flair. Or add sundried tomatoes and fresh mozzarella for an Italian feel. Play with flavors that appeal to your family and use what you have on hand. Enjoy!