The heat wave continues as we enter the third day of the heat alert. All winter, we have been waiting for the warm weather, but 38 degrees C is hot and with the humidity, brutal.
The good news is that the sockeye salmon are running and the local grocery had beautiful filets available. Grill some sockeye and add this Tortellini Vegetable Salad and a Tomato and Bocconcini Salad and you have a perfect meal for a steamy day.
Tortellini Vegetable Salad is a great cold pasta salad made with asparagus and sweet yellow pepper and dressed with a lemon garlic vinaigrette. It is wonderful the first day, but just as nice the second.
Tortellini Vegetable Salad
Print recipe| Serves | 6 - 8 servings |
| Inspiration | Better Homes and Garden Cookbook |
Ingredients
- 500 Gm fresh cheese filled tortellini
- 16 Spears fresh asparagus (break the end off where it snaps and then cut into 1 inch pieces)
- 1 Large sweet yellow or red or orange pepper (washed, seeded and cut into 1/2 inch pieces)
- 1/4 cup almond slivers or pine nuts (toast in dry frying pan on stove until lightly toasted)
- freshly snipped chives
- freshly shaved (or grated) Parmesan cheese
Dressing
- finely shredded peel of 1medium lemon
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 Tbsp Dijon or your favourite mustard
- 1 Tsp white sugar
- 1/4 Tsp salt
- 1 clove garlic (grated or minced)
Directions
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In a large pot, cook the tortellini according to package directions, adding the asparagus and sweet pepper during the last minute and a half of cooking. Drain the tortellini and vegetables and refresh with cool water and drain again.  | |
| Mix the dressing ingredients together with a fork, in a small bowl. ( I often just use a large measuring cup) | |
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In a large glass salad bowl, place the tortellini and vegetables. Add the dressing and gently toss to coat well. Cover and chill for at least 2 hours or overnight. Just before serving, add the cheese, chives and nuts. Gently toss. Let stand 10 minutes before serving.  | |