Summer means al fresco dining; my Niçoise Tortellini Salad is an easy, make-ahead menu option for concerts in the park, church potlucks and family picnics.
Course:
Main Dish, Pasta, Salad
Cuisine:
American, French, Italian
Servings: 4servings
Ingredients
8ouncesasparagus, trimmed and cut int o 1" pieces
1large zucchini
1pintcherry or grape tomatoes
2tablespoonsolive oil
1tablespoonInstantly Fresh Italian Herb Seasonthese are bottled dehydrated herbs found in produce section
1/3cupBalsamic VinaigretteI used Organic Balsamic Vinaigrette from Litehouse
4ouncesbaby lettuce blend
1/4cupcrumbled Feta cheese
Instructions
Preheat oven to 400 F degrees.
Cut zucchini into ¼” thick slices, then halves. Slice tomatoes in half lengthwise and green beans in half crosswise. In medium bowl, toss vegetables with 2 tablespoons of olive oil and 1 tablespoon of Instantly Fresh Italian Herb Blend.
Spread out vegetables in single layer on rimmed baking sheet and roast in oven for 8 to 10 minutes, stirring halfway through with spatula. Remove pan from oven and let vegetables cool to room temperature.
While vegetables are cooling, prepare tortellini according to package direction. Drain hot water from pot and fill back up with cold water and ice. After 5 minutes, drain water and melted ice from tortellini.
Add cooled vegetables and olives to pot with tortellini and gently toss with vinaigrette.
To serve, add a handful of lettuce mix to bottom of one of four jars or individual bowls. Next add ¼ of the tortellini mixture on top, repeat for remaining dishes. Sprinkle each dish with approximately 1 tablespoon feta cheese.
To serve family-style, tortellini mixture may also be tossed with lettuce blend immediately before serving.