Another recipe from the July issue of Southern Living. I was going to make this later in the summer when I could use tomatoes out of our garden, but since we grilled some fresh corn for 4th of July, I figured I'd just use the leftovers for this salad. I thought this was so tasty and perfect for eating cold for lunch.
Tortellini and Tomato Salad
Ingredients
2 (9-oz.) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
2 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
Preparation
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.
No comments :
Post a Comment