I seriously apologize for the lack of posting – I know, some blog I have going.
It has been a whirlwind of activity! With last week being the 4th of July and us not going anywhere, we decided to have a little get together – which meant 1 solid evening of preparing food and the other putting the finishing touches on everything!
Then we had to run home on the 4th of July, do laundry and pack because on Thursday, we flew to Pittsburgh to stay with one of my best friends from college for a day. We had so much fun seeing her and her fiance, who are getting married in October – and enjoyed exploring the city for a day! The husband experienced his first Primanti’s sandwich (which is piled with your choice of meat, then cheese, coleslaw and french fries!) – and we got to take the incline to the top of Mt. Washington to get an amazing view of downtown Pittsburgh. And, of course, we went to a Pirates game that evening!
On Saturday, we drove to Ohio for another college friend’s wedding – which was absolutely beautiful! Probably a bit hotter than she had bargained for – but it was such a great time, as it always is when I get to hang out with my girls.
So, as y’all may have noticed – it’s been brutally hot lately! A few weeks ago, the husband and I decided to brave the elements and go to a drive-in movie. I had planned on chicken tenders – but he said he wanted something cold before we went. Like a pasta salad.
I was totally okay with that, because I had just the thing to whip up – a tortellini and veggie pasta salad! It is so delicious and I’m sure it would be easy to adapt for tailgating, picnics, etc. by throwing some olives or salami/pepperoni. Consider this delicious recipe my apology for falling off the face of the earth the past few weeks…
Tortellini and Vegetable Pasta Salad (serves 4)
2 Tbsp. minced shallot
1/2 tsp. minced garlic
2 tsp. Dijon mustard
1/2 c. red wine vinegar
1/4 c. olive oil
1 bunch asparagus, trimmed
9 oz. cheese tortellini
1/3 c. red onion, chopped
1 carrot, chopped
1 stalk celery, chopped
12 cherry tomatoes, halved
1/2 green bell pepper, chopped
1/2 c. fat-free feta, crumbled
Salt and pepper to taste
1/4 tsp. red pepper flakes
Add dressing ingredients together in a small food processor and pulse a few times until blended well. Refrigerate until ready to use.
Bring a medium pot of water to a boil. Add tortellini and cook according to directions. Drain and set aside in a large bowl.
Refill the pot with water and bring to boil. Add asparagus and cook 2-3 minutes. Have a bowl of cold water or ice nearby. Transfer asparagus to cold temperature – this will keep it from cooking any longer and allow it to keep the pretty green color!
Add chopped veggies to the tortellini and stir to combine.
Pour dressing over top and sprinkle with salt, pepper and red pepper flakes. Stir until combined.
Add crumbled feta and stir again until combined. Cover and refrigerate at least 1 hour.
Then, it’s time to dig in! I definitely want to double this next time to make some yummy lunches for the week…