Greek Tortellini Pasta Salad ~ three cheese tortellini blended with fresh vegetables, roasted red peppers, olives and feta, tossed in a simple homemade Greek dressing.
My daughter reminded me recently that even though I don’t need an excuse to eat Pickled Red Onions right out of the jar, there are many people that would actually like to put them in something ~ like this Greek Tortellini Pasta Salad.
If you haven’t made them yet (whyyyy?) you can still make this salad with great results using sliced red onions. But if you happen to have the few ingredients the pickled onions call for and a Mason jar . . . swoon.
Of course this salad isn’t all about the onions. It all starts with tortellini ~ tender bite size pasta pillows filled with three kinds of cheese and combined with fresh summer veggies in a simple homemade Greek Dressing. Give it a try. The combination of flavors is unbelievably good.
Mexican Street Corn Pasta Salad ~ an easy summer side you won’t find at every picnic. Fresh sweet corn sautéed in bacon drippings blended with pasta, peppers, tomatoes, black beans and of course crispy bacon tossed in a delicious creamy, tangy slightly spicy dressing.
Dannnng! I’m late to the table again and just when I ditched my 8-track for a Walkman. Kidding of course, but this time it’s Mexican Street Corn ~ would you believe I just tried it?
My daughter has mentioned 2 or 10 times “we” should try making it. I know that’s code for “Mom, make this next time I’m over”. The truth is I drug my feet because it just didn’t sound appealing. Mayonnaise slathered on beautiful, fresh, sweeter than sweet summer corn is almost sacrilegious.
But practically every time I went on Pinterest I saw so many recipes for Mexican Street Corn I figured I could sacrifice a single ear of corn to try it. The only thing was, my daughter wasn’t over that day. Oops ~ but OMG the flavor had me wishing for a whole bushel of it ~ and not just Mexican Street Corn, but Mexican Street Corn ~ everything.
This Mexican Street Corn Pasta Salad is like pasta salad and Mexican Street Corn had a baby. I’ll leave you with that.
Italian Pasta Salad ~ cheese stuffed tortellini, smoked Italian meats and garden fresh vegetables all lightly dressed ~an upgrade to a classic pasta salad.
Hopefully you’re still ready for a few more summer meals ~ it is, after only mid-August. Part of me still wants to eat barbecue, cold salads and appetizers like I’m training for the Olympics ~ it is an Olympic sport, right? Another part of me is thinking ahead to mashed potatoes with rich, savory gravy and casseroles blended with melted cheese ~ comfort food.
But in the meantime, let’s take a few more dips in the lake, toast another s’more or three, stay out after the streetlights come on and make some Italian Pasta Salad.
It’s all my favorite smoked meats from an Italian sub, plus garden fresh vegetables and cheese stuffed tortellini, lightly dressed in Italian dressing. It’s a salad that acts like a meal that acts like a side dish that acts like a. . .
In my mind Memorial weekend kicks off the start of summer. Barbecues, boating and the start of a whole new menu that includes some cold salads I haven’t seen in months. They’re like old friends, especially this Pesto Tortellini Salad — even though I haven’t seen you in months, we just pick up right where we left off. My 9 year old neighbor told me summer starts on June 9 at exactly 12 p.m. — the day and time she gets out of school for the summer which to her means long days of playing outside, keeping a vigil for the ice cream truck and staying up a little later at night. Who could argue with that?