A Salad with a Salad Vegetarian Dinner
Welcome back to my Summer Salad Series — one chilled salad at a time
During hot weather months I’m on the lookout for quick and easy meals with little preparation. Chilled salads achieved my goal with deliciously satisfying results.
A Salad with a Salad Dinner
If you like pesto, you’ll love this pesto pasta salad. I’ve made this during cold weather months as a hot pasta dish. It’s just as good cold if not better when it’s hot, hot, hot outside.
Chilled Pesto Tortellini Salad is a scrumptious entree. The addition of a side salad filled with greens and in-season vegetables makes for a complete meal.
Recipe #3— Pesto Tortellini Salad
~ Ingredients — 2 Servings ~
- 2 c frozen cheese tortellini (I count out between 22–28 tortellini)
- 1 medium Roma tomato, sliced & diced
- 1/2 c artichoke hearts, sliced (I use canned artichokes packed in water.)
- 1/4 c red onion, sliced & diced
- 1/4 c Kalamata olives, sliced
- 2 T pesto sauce, or more to taste
Side Salad Ingredients — the measurements are guesstimates
- 2 c spinach and/or leaf lettuce, torn into bite-size pieces
- 1/3 c scallions or onion, sliced & diced
- 1/2 c broccoli, cut into bite-size pieces
- 1/3 c zucchini, sliced & diced
- 1/2 c tomatoes, sliced & diced
- 1/4 c black or Kalamata olives, sliced
- 1/3 c peperoncini slices, diced
- Ground black pepper, to taste
- Grated Parmesan vegan cheese, to taste
- Plant-based dressing of choice
Instructions
Step 1 — In a medium saucepan bring water to a boil. Add the number of tortellini and cook according to directions.
Step 2 — Drain the pasta into a colander. Rinse with cold water, pour into a large bowl and refrigerate.
Step 3 — While the tortellini cools, slice and dice the ingredients. Add to the chilled pasta. Stir in the pesto sauce. Refrigerate until it’s time to serve.
Step 4 — Make the side salads. I normally make the side salads right in the salad bowls. Chill.
Step 5 — It’s time to eat. Bon appétit!
Side Note - this meal is a vegetarian meal
The night of this photo was the last time I used Barilla pesto sauce. (It may have also been the last time I ate cheese.) When I discovered their pesto includes cheese, I learned to make my own pesto like my Power Greens Pesto. I’ll share more of those recipes along with my Parmesan cheese recipe soon.
Replacing the tortellini has proven more difficult. I’ve not been able to find veggie tortellini anywhere.
Yes, I’m determined to be 100% plant-based but I’m not ready to make tortellini. I’ve watched a few videos online. Kudos to those that do.
Regardless, this is a really tasty pasta salad dish. It helped me during my quest for healthier meals so why not share. And if you know of a vegan/plant-based tortellini, please share.
Simplicity is Key with my summer salad series of recipes. And remember,
- Prep during the morning hours to keep kitchen heat to a minimum.
- Slice and dice while the tortellini boils.
These quick & easy salads will be chilled and a welcome relief on a hot summer night at dinnertime.
Nutritional Facts
- Tortellini is a good source of protein and carbohydrates
- Tortellini provides essential minerals *— iron, magnesium and zinc
- Tortellini contains B vitamins *— niacin, thiamine and riboflavin
*Check the brand nutrition label for details.
- Artichoke hearts* are nutritious, low in calories and fat
- Artichoke hearts* contain a high amount of fiber, vitamin K, folate, phytonutrients and antioxidants
- Artichoke hearts* are a terrific source of vitamin C, manganese, potassium and magnesium
*Remember to rinse and drain for excess sodium.
Eat Well! Stay Well! Live Well!