For this tortellini salad I used, just like the name suggests, veggies I recently bought from the farmers’ market.
Peas, green beans, zucchini, cauliflower and grape tomatoes. With so many veggies in this salad, you get both healthy food and comfort food all in one!
FARMERS' MARKET TORTELLINI SALAD
With just a few minutes of prep time, this delicious tortellini salad is chock-full of fresh veggies making it the perfect light side dish all summer long!
INGREDIENTS:
- 9 oz fresh Tri-Colored Cheese Tortellini
- 7 oz fresh peas
- 8 oz green beans , cut into 1-inch pieces
- 2 medium size zucchini , cut into bite-size pieces
- 1 small head cauliflower (mine was purple)
- 8 oz cherry tomatoes , halved
- 1/4 to 1/3 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped basil leaves
- salt and pepper
DIRECTIONS:
- Cook the tortellini according to the package instructions.
- Prepare a large bowl with icy water (cold water and lots of ice) to blanch the cooked vegetables.
- In a separate pot, bring 6-8 cups of water to boil. Add some of the peas, green beans, zucchini and cauliflower and cook for few minutes until al dente. Remove the vegetables from the pot and place them into a bowl with icy water. Let soak for 2 minutes and remove to drain all water.
- Repeat the process until all the peas, beans, zucchini and cauliflower are cooked.
- In a large mixing bowl combine the cooked tortellini, cooked vegetables and halved tomatoes.
- Season to taste.
- In a small mason jar add the olive oil, lemon juice, chopped basil, a pinch of salt and pepper.
- Shake for a couple of seconds and pour over the pasta bowl.
- Toss to coat