Looking for a creative way to use those end-of-season fresh tomatoes? I tried this healthy, easy-to-make salad the other night and it was a HUGE hit! Serve either as a main course or as a side.
INGREDIENTS
- 2 (8 oz) packages of refrigerated, cheese-filled tortellini (I used the whole wheat version.)
- 1/2 cup olive oil
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- juice from 1 lemon
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire
- 2 cups heirloom tomatoes (or your favorite fresh tomatoes), cut up into bite-sized pieces. I used a carton of mixed baby heirloom tomatoes.
- 1 cup fresh corn
- 1/2 cup green onion, thinly sliced
- 1/2 cup chopped fresh basil
DIRECTIONS
-Prepare tortellini according to directions on package
-In a blender or food processor, combine olive oil, Parmesan, garlic, lemon juice, salt, and Worcestershire. Blend until smooth.
-Toss together olive oil mixture with tortellini, tomatoes, corn, onion and basil.
This recipe was adapted from Southern Living.
My husband loves tortellini! I’ll have to give this recipe a try. Thanks!
I’ve printed this out because it has everything I love to eat!
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