{yum: tortellini and tomato salad}
You're going to love this summery pasta salad! I read about this recipe from
Blue Eyed Bride's blog. It's from Southern Living, and it's SO quick to throw together. Here's a direct link to the recipe. We went to Whole Foods today to stock up on some Kate dairy-free essentials, so we were able to find the "heirloom" tomatoes (both red and green) that the recipe calls for. They were very flavorful, but plain 'ol cherry tomatoes would work fine, too. The only other changes we made were to add some basil directly into the food processor and to omit the onions. (I'm NOT an onion fan.) Also, I think I'll add a little more lemon juice next time. Yes, we will be making this one again!

  • (9-oz.) packages refrigerated cheese-filled tortellini
  • 1/2 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh lemon juice
  • garlic cloves
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cups baby heirloom tomatoes, halved
  • 1 cup fresh corn kernels
  • 1/2 cup thinly sliced green onions
  • 1/2 cup coarsely chopped fresh basil
  • Salt and pepper

  • 1. Prepare tortellini according to package directions.
  • 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.