I was off to a party last Saturday night and told the hostess I would bring a few dishes. I decided to make a cold pasta salad. The taste came together perfectly.
The other dish was Nutella filled croissants which I did not post the recipe for a reason. I accidentally got phyllo dough rather than puff pastry. And I ran out of butter to put between the FORTY sheets so I had to use canola oil. And trying to drop Nutella neatly is like trying to drop a nice little ball of peanut butter. The ended up looking more like sad little Nutella egg rolls rather than croissants. At least they tasted really good. It’s hard to mess up the taste when Nutella is involved.
(Pictured here pre-spinach because I didn’t have a camera when I mixed it in at the party!)
Basil and Sun Dried Tomato Tortellini Pasta Salad
Printable recipe
Ingredients
2 (13ox) pkgs tortellini cooked to package directions then cooled
3 plum tomatoes, chopped
1/2 to 1/3 red onion, diced
pesto:
1 large bunch fresh basil (I used the whole package from the grocery), roughly chopped
1 lemon, juiced
1 tsp minced garlic
4 sun dried tomatoes packed in oil, drained and chopped
1 Tbsp water
1 tsp Turbinado sugar
1/4 cup good quality extra virgin olive oil
salt and pepper, to taste
add in at the end:
1 6oz package of reduced fat feta cheese, crumbled
1/2 package fresh baby spinach, about 5 oz
Directions
1) Mix the tortellini through the red onion.
2) In a blender mix the pesto ingredients.
3) Stir the pesto into the tortellini mixture and then fold in the feta and spinach (if the salad is going to be eaten later leave the spinach out and add it right before serving)