Hello!! So glad to be here with all of you again!! Back from an amazing trip visiting one of our kids and doing some national park adventures out west (if you’ve never been you must, must go because words and photos can’t truly capture the magic of seeing those mountains and canyons in person) but after a week of hot but dry heat, the intense humid steaminess of the east coast is killing us!! You’d think a week away from my kitchen would have me itching to get back in, but guys—it is too hot to cook!!! So on this middle-of-August Monday, it’s this cool, easy and virtually no-stove-time, Tortellini Salad to the rescue. A cold salad is about all I can handle right now! 😘

Tortellini salad is a summer staple at bbq’s, picnics and potlucks but I never grew up eating it—just wasn’t something my mom made—what a deprived childhood I led!! Lol! No, but seriously it’s one of those dishes I’ve always wanted to have in my wheelhouse but just sort of haven’t, until now. Guess what I’ll be bringing to the next family gathering?!!

And though we’re calling this a “salad”, this wonderful concoction bears little resemblance to the the green leafy things we usually associate with the word. Sure, there are veggies, like tomatoes and peas, but it’s the cheese-filled little pasta rings that are the stars here. And oh, how brightly they shine!! YUM!!

Their chewy, cheesiness is balanced out perfectly by a light and lemony vinaigrette, the saltiness of freshly grated Parmesan, the sweet juiciness of tomatoes, the earthy starchiness of peas and the irresistible crunch of toasted pine nuts. Every bite is a WOW for your mouth!

Plus, the whole thing comes together in just minutes and can easily be made a day ahead which makes it perfect for entertaining!

However, while I’m touting this as the ideal party side, the truth is that this would make a great, light vegetarian weeknight dinner with terrific leftovers for lunch. Just right for lazy, steamy nights!

Tortellini salad may not have been a part of my past😂 but I know it’s going to be a big part of my future! Stay cool my friends!!

Tortellini Salad

Makes at least 6 servings, more if you’re serving other sides along with it

Prep Time: Under 30 minutes

Ingredients

• 10 ounce bags frozen peas

• Kosher salt

• 1 pound refrigerated cheese tortellini (I used tri-color—you could use the dried tortellini too, just cook longer)

• 3 tablespoons freshly squeezed lemon juice

• 1 large shallot, minced

• 2 garlic cloves, minced

• Black pepper

• ½ cup extra-virgin olive oil

• 12 ounces grape or cherry tomatoes, cut in half lengthwise

• ½ cup freshly grated Parmesan cheese

• Large handful fresh parsley, chopped

• ¼ cup pine nuts, toasted

The Recipe

1. Cook peas according to package directions and set aside to cool.

2. Bring a large pot of salted water to boil and cook tortellini according to package directions, stirring often, until they are tender. Drain, rinse with cold water and drain again, leaving tortellini slightly wet.

3. Meanwhile, in a large bowl, whisk together the lemon juice, shallot, garlic, and a generous pinch of salt and pepper. Then, drizzle in the oil, whisking constantly. Add the cooled tortellini and toss well to coat. Then add in the peas, tomatoes, Parmesan, parsley and pine nuts and toss well. Taste and season with more salt and pepper if needed. Serve immediately or cover and chill to serve later in the day.

4. Leftovers can be stored in an airtight container and kept in the fridge for up to 4 days.

Enjoy!

Note: Recipe adapted from The Side Dish Bible by America’s Test Kitchen. I tinkered a lot with this. Subbed in frozen peas for the asparagus, used more tomatoes and played with the vinaigrette proportions too.