Photo and Recipe Source (via Pinterest)
Ingredients:
2 9-oz packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup chopped fresh basil
Salt and pepper
Directions:
1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth.
2. Toss olive oil mixture with cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.
Notes: My summer taste buds bloomed early this year, so our grilling season is already in full swing. Last night we had kabobs, and this was a perfect complementary side dish! Hearty weight with a very light flavor. For extra veggies, I added cucumbers, olives, and broccoli. I just ate the leftovers for lunch today, and it was equally as delicious cold. What a great find!
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