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
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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.
Andrea,
ReplyDeleteThis looks delicious--I like adding the contents of my farm share box to pasta, and the Parm vinaigrette would seal the deal.
Thanks!
Thanks, Kirsten. It sure was good. I'm thinking the parm vinaigrette will be one of my "go to" dressings from here on out.
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