I aim to have a new recipe for you every Monday. What better way to start out the week than with good food? Perhaps a good book… but I have that planned for Tuesdays.
Anyhoo on to the recipe…
It’s the heart of summer, and often that means that I don’t want to spend a lot of time steaming away in the kitchen. Plus, the heat makes everyone’s appetites a little lighter, and I like to experiment with lighter fare than you want during the long cold days of winter.
I love pasta. And pasta salads. And anything involving cheese. So this is one of my favorite recipes for a fast and simple supper – it also tastes better the next day, so is perfect for leftovers. While this is super easy – I don’t think it’s a good fit for labeling it “fast” because it does need to be refrigerated to chill to be truly delicious.
I like to use Tri-Colored Tortellini for no other reason than I like the colors. You can use whatever variety you’d like.
I typically buy these little beauties at the grocery store when I know I’m going to be making this or other dishes where I need the small balls of mozzarella. I use two packages (2 oz) of cheese for this and I tear each ball into halves or thirds before I add it to the dressing. The rest of the bag is great for snacking and lunchboxes.
I like to let the pasta cool a bit before adding it to the rest of the ingredients. Don’t want to melt the cheese!
The best part about this is that it’s completely customizable. Use whatever cheese and add ins you’d like. Italian meats all work great, as do veggies!
- 1 package frozen Tortellini
- 2 tbsp Red Wine Vinegar
- 2 tbsp Olive Oil
- 1 tsp minced garlic
- 1 tsp Italian Seasoning
- Pinch of Salt
- Fresh Ground Black Pepper
- 2 oz. Mozzarella Cheese
- 1 oz. Feta Cheese
- Kalamata Olives
- Banana Peppers
- Cook Tortellini per package instructions and allow to cool until not steaming.
- In bowl, whisk together Vinegar, Oil, garlic, Italian Seasoning, salt, and pepper.
- Add cheeses.
- Add cooled tortellini to dressing mix, add in chopped olives and peppers to taste.
- For best taste, allow to sit in refrigerator for a few hours or overnight.
- Toss before serving.