Tortellini

Marinating vegetables

Tortellini salad is a delicious meal that is incredibly simple to prepare.  It's especially lovely in the summer when fresh vegetables and herbs can be picked directly from your garden.  Today my salad was graced with some fresh basil from my friend Robert's garden- thanks Robert!

All ingredient amounts really depend upon your personal taste, so experiment to find what works for you.  I got the salad started by allowing my veggies and herbs to marinate for a bit prior to adding in the cooked tortellini.  I start with some extra virgin olive oil in the bowl, maybe a tablespoon or so, and then add in a few minced garlic cloves.  Stir the garlic into the oil, it smells wonderful already!  Slice approximately half a pint of grape tomatoes in half, then add to the bowl and stir.  Sprinkle with a pinch of sea salt.  Grate the zest of half a lemon into the bowl next, and then add in the juice.  Slice up half a yellow pepper to a size that you like and add it to the bowl, stirring the contents.  Next goes in fresh parsley and basil.  I left the parsley leaves whole and sliced the basil into ribbons.  The final ingredient for this aromatic bowl is slivers of salami, though you can leave that out if you're not a fan of salami.  I think it adds a delicious saltiness to the dish and gives the flavor a bit more depth.

Finished tortellini salad

Cook the tortellini according to package directions and drain (I used cheese tortellini, but you should experiment with whatever type you like).  Toss the warm tortellini with olive oil, the juice of the other half of your lemon and a pinch of sea salt.  Let the tortellini sit until it cools off slightly, then stir into your marinated veggies.  Make sure all the ingredients have a chance to get to know each other in the bowl.  This salad really is a treat for your senses and your taste buds!  Pair it with a nice glass of wine.  It's the perfect ending to a gorgeous day spent outside in the sun.