Farmer's Market Tortellini Salad

This recipe is slightly adapted from one I tore out of SouthernLiving magazine.

It's perfect for this time of year with all the fresh fruits and vegetables available.
The parmesan vinaigrette is light and wonderful, and would be good 
used on most other salads or as a marinade.

Linked with Weekend Potluck and Foodie Friday.
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Farmer’s Market Tortellini Salad

2 cups halved cherry tomatoes
2 small squash, thinly sliced into half moons
1 small red bell pepper, cut into thin strips 
1 cup fresh corn kernels 
1 cup diced firm, ripe fresh peaches (about 2 medium)
1/2 cup thinly sliced green onions 
Parmesan Vinaigrette
8oz fresh cheese filled tortellini
2 cups shredded chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh parsley

Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and parsley.

Parmesan Vinaigrette

1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
2 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and parsley; pulse 5 or 6 times or just until blended.

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