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| a little Italian side dish full of flavor... |
This recipe was created out of necessity. I had fresh veggies that needed to be used before going bad and a freezer that needed to be emptied. As I was staring at the ingredients on the kitchen counter, I remembered one of Jerry's favorite summer salads made with penne pasta, olives, artichokes and other tasty vittles. So I decided to make a variation of it. I roasted the veggies I had on hand, sliced some salami, added the cheese tortellini and tossed it with balsamic dressing.
It was so, so good. I paired it with grilled steak and some grilled asparagus. It was the hands down winner that evening at dinner. I love it when a new recipe rise from the ashes of my fridge. Score!!
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This weeks recipe is being shared with A Wise Woman Build's Her Home, Tuesday's Tasty Tidbits, Balancing Beauty and Bedlam , Domestically Divine Homemaking Link Up, Full Plate @ Miz Helen's Country Cottage, Raising Homemakers , Delicious Dishes, Tempt Your Tummy Tuesday, The King's Court IV, This Chic Cooks, Tuesdays at the Table, 33 Shades of Green as well as the Hearth and Soul Blog Tour @ A Moderate Life. Head on over to their blogs and check out other fabulous recipes.
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| this is a great pairing with steak or a fabulous hamburger... |
Cheese Tortellini w/Roasted Veggies & Balsamic Dressing
recipe by Mary Lenaburg
Ingredients:
1 pound frozen or fresh (multi-colored or regular) cheese tortellini (cooked to package instructions)
selection of roasted veggies (I used zucchini, eggplant, tomatoes, red and yellow peppers)
about 3/4 cup of salami or summer sausage thinly sliced
Balsamic dressing (You can make your own or use your favorite bottled brand)
Roasting Instructions:
Cut the veggies, place on a cookie sheet, toss with a little olive oil, salt and pepper. Bake at 425 degrees for 15 minutes then turn the veggies over. Bake another 15 minutes.
Place all the ingredients in a bowl and toss with dressing. You can serve cold or at room temperature.
Labels: In the Kitchen
