With all the great fresh veggies available right now, we’ve been eating lots of salads. Having a warm element in a salad some how makes it feel like a main dish, and tonight it was Spinach and cheese Tortellini.
That contrast of temperatures, textures and colors takes an ordinary salad to something really quite amazing. I also had some lovely baby radishes from my friend Gene, so with a good drizzle of my favorite balsamic vinaigrette, it was a perfect summer supper!
1/2 lb. fresh Tortellini (any kind)
1 tsp olive oil
Good pinch kosher salt
Few grinds of freshly ground black pepper
pinch of garlic powder
1 head Romaine lettuce, chopped
1/2 cup grape tomatoes, halved
sharp cheddar cheese, cut into 1/2″ cubes (about 1/4 cup)
8-10 baby radishes, halved (if larger, quartered)
3 Tbsp Balsamic Vinegar (Costco’s is amazingly good)
2 Tbsp Olive oil
1/4 tsp garlic powder
2/3 tsp dijon mustard
1/3 tsp honey
1/8 tsp kosher salt
1/4 tsp freshly ground black pepper
Cook Tortellini as directed on package.
Chop lettuce, tomatoes, cheese and radishes, and mix gently in a large bowl.
Mix all ingredients for vinaigrette in a mason jar and shake like crazy.
When Tortellini is cooked, drain water and toss pasta in a little olive oil, salt, pepper and garlic powder.
To serve, place salad in a wide flat bowl, sprinkle with several warm Tortellini and drizzle everything with dressing.