After a few lovely days relaxing on the beach in Miami with my amazing friends, I am back to blogging. There is a bit of a backlog in recipes, so expect a few yummy posts within the next few days. After that, we'll get back to a more normal pace of updates.
N and I made this amazing tortellini salad last week for dinner. It was a filling, delicious meal and made an excellent lunch as well. Warm or cold, it still tasted amazing. The best part about the salad is that it is chock full of lovely vegetables - artichokes, asparagus, tomatoes, and arugula. It's also a good meatless option. We'd suggest adding slightly more vinegar, because the warm tortellini soaks up the dressing rather quickly.
P.S. the Recipe Index has been updated!
Warm Tortellini and Cherry Tomato Salad
From Cooking Light
2 (9-ounce) packages fresh cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1 1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered
Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.
While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.