Wednesday, July 27, 2011

Light and Healthy Summer Salad

This summer we have been eating outside quite a bit. Friends and family have gathered, sometimes it is just the four of us and our dog Denver, but no matter who is present, our dinner is always tasty. We have been enjoying light meals that are full of flavor. The following recipe is my most fave of the entire season. It's my go to salad and I hope you will enjoy it soon. Seriously, I make this salad every other week, no fail.

Tortellini Pasta Salad with Tomatoes, Olives, Mozzarella and Arugula


1 lb of your favorite fresh tortellini

1 cup grape tomatoes - halved

1 cup fresh arugula

1/4 cup your favorite olives

8 oz fresh mozzarella balls


1 cup olive oil

1/2 teaspoon whole fresh thyme leaves

1 tablespoon minced fresh garlic

2 lemons, zested

1/4 cup freshly squeezed lemon juice

1 teaspoon Dijon mustard

2 tablespoons Champagne or white wine vinegar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Handful grated parmesan for the top

Cook tortellini as directed, let cool. Combine pasta, tomatoes, arugula, olives and mozzarella. On the side combine all dressing ingredients and whisk until blended. Pour over top of pasta and toss. Top with parmesan cheese if desired. Serve warm or chilled for best results.

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