September is here, but summer is hardly over, especially not in DC where it’s already 90 degrees at 9am. So because of that, I’m giving you a new summer recipe to try instead of forcing you into pumpkin spice mode like every brand in the grocery store already.
Don’t get me wrong, fall has a special place in my heart, but let’s not rush it and enjoy just being able to go outside not bundled up for now, agreed? That being said, it’s Labor Day weekend and I know there’s got to be tons of bbq’s going on today. Do you typically make the same exact thing every time you grill out or bring the same exact side dish to a party?
Let’s change that. What’s the most overlooked, but also loved side dish at a barbecue? Pasta salad. The variations are endless and for me, it’s a must have in the summer. You can go classic deli style with mayo, celery, and elbows, a little retro with tri-color rotini, olives, artichokes, and pepperoni with Italian dressing, or keep it nice and simple with some fresh vegetables and olive oil.
I think that it’s time to mix up the classic & retro recipes though. No longer will pasta salad be the overlooked side dish. This recipe featuring vegetables bursting with flavor, salty prosciutto, and cheesy tortellini is now a staple in my house and I may have even just eaten it on its own…
Tortellini pasta salad
- 1 pound cheese tortellini
- 3 cups fresh baby spinach
- 1 cup chopped sun-dried tomatoes
- ¼ lb thinly sliced & chopped prosciutto
- ¼ cup grated parmesan
- Pinch of sea salt
- Pepper to taste
- 1 tbsp extra virgin olive oil
This couldn’t be any simpler: bring a pot of water seasoned with a pinch of salt & drizzle of olive oil to boil. Cook tortellini for 6-8 minutes until tender. Drain, dump into a large bowl, and place into the fridge for about 30 minutes.
While the tortellini is cooking & chilling, you can prep your other ingredients. Afterwards, simply mix in your spinach, sun-dried tomatoes, prosciutto, and parmesan. Finish off with a pinch of sea salt and cracked pepper to taste with about 1-2 tbsp of olive oil.
Serve cold. This will keep in the fridge for a few days.
Adapted from Delish Tuscan Tortellini Salad
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