My favorite summer experience is easily attained under a shade tree at the lake watching the kids and dogs at play, with a summer salad and a cold glass of rosé.
In the heat, I tend to avoid mayo-based pasta salads. I’ve been making this fresh, colorful version for years, and we never get tired of it. Hope your family enjoys it, too!
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Tortelloni and Grilled Vegetable Salad
Adapted from a Southern Living recipe
by Marian Cairns
3 medium zucchini (about 3/4 lb.)
1 package (8 oz.) sweet mini bell peppers
1 package (20 oz.) refrigerated cheese and spinach
tortelloni
1 cup torn fresh basil leaves
Greek seasoning to taste
Lemon-Shallot Vinaigrette:
1/2 cup fresh lemon juice
1 shallot, minced
1 cup olive oil
1/4 cup fresh flat-leaf parsley, minced
1 tablespoon honey
1 tablespoon whole grain Dijon mustard
Salt and pepper to taste
Step 1: Make the vinaigrette and store it in the fridge while you build the rest of the salad. Stir together lemon juice and minced shallot, and let it sit for 5 minutes. › Whisk in olive oil, parsley, honey, mustard, salt and pepper. This dressing can be stored in an airtight container for up to 1 week.
Step 2: Cut zucchinis in half lengthwise. › Trim and seed mini bell peppers. › Toss vegetables in vegetable oil and sprinkle with a little Greek seasoning. › Grill vegetables 4 minutes on each side or until tender (but not too soft). › Let vegetables cool, approximately 5 minutes. › Chop into bite-sized pieces. Tip: I use my cast iron grill pan on the stove for grilling the veggies, but you could also use a regular grill.
Step 3: Prepare tortelloni according to package directions. › Toss together warm tortelloni, grilled vegetables and 1/2 cup vinaigrette. › Sprinkle with torn basil leaves just before serving. › Serve warm, room temperature or chilled.
