I’m not sure we had Spring in Minnesota this year. It seems like we went directly from Winter to Summer. It’s been unseasonably hot since May, so I thought I’d share a hot weather salad. Tortellini Salad is so simple to make, and it’s something cold to eat when the last thing you want is a hot dinner.
The secret to this dish is to cook the tortellini in the morning, before the heat of the day takes hold. Prepare the tortellini according to the directions on the package, then pour the drained tortellini into a large mixing bowl. Add a half cup each of diced onion, sweet bell pepper, quartered artichoke hearts, and pitted, halved Kalamata olives. Pour in a cup of your favorite Italian dressing, and a half cup of Balsamic vinegar. Stir everything together and then chill it in the refrigerator for an hour or two.
When you’re ready to eat, scoop some salad into a bowl and sprinkle a little Parmesan cheese on top. That’s it! So simple, and yummy.