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Tortellini Salad

This summer has definitely been about cooking food with the least amount of cook time as possible.

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This cold tortellini salad is just another dish I’ve made in this hot weather that is simple, requires very little “cook” time and is delicious!

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I don’t know why but I’ve been dreaming about having a picnic lately. I just want to pack up a summery meal, a soft blanket and perhaps a bottle of wine and sit outside in the grass and have a picnic. I’ve been thinking about it A LOT.

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So, yesterday, Greg and I were going to see the Philadelphia Orchestra at an outdoor, free concert. I know, it was so cool. I was going to train into the city to meet him, since he was already there, and we would have dinner and then head over to the concert.

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Instead of going out to dinner, why don’t I pack us a picnic dinner, I thought. It was the perfect opportunity. I had already made this tortellini salad, and I still had some leftover bean tapenade. I’d throw in two apples and some trail mix and it would be perfect. There are so many places where we could have a nice picnic in the city!

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So I headed in, with the food and a blanket, so excited for our picnic. But, there was one problem. It was raining. And it was windy and the sky was completely gray. I don’t know why, but I was still holding out hope that the sun would be shining just in time for our picnic.

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I got to the city and met up with Greg, and no, the sun did not come out. An outdoor picnic did not happen, so we improvised. A picnic dinner in the science building it was. 🙂

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So, after that story, let me tell you about this dish.

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It is so good. It is a perfect picnic dish. Or a get-together dish. Or a dish for a big summer feast. It’s light and full of flavor from that pesto. I used this kale + mint + cashew pesto, but of course use any pesto you please. The beans add softness and the tomatoes add a crunch. Simple, delicious flavors.

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Whether you are enjoying a relaxing outdoor picnic or inside on a rainy day, I hope that you enjoy this dish! 🙂

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Ingredients
1 bag frozen tortellini
1/2 cup pesto
1 can white beans
1 heaping cup cherry tomatoes

Cook the tortellini according to package directions. Mine were to be boiled for 2-3 minutes. Once the tortellini is done cooking, drain and rinse with cold water.

While the tortellini cools, cut the tomatoes in half. Open and rinse the beans.

In a large bowl, mix together the tortellini, pesto, white beans and tomatoes. Using two large spoons, toss everything together well, until everything is coated in pesto.

Serve chilled and enjoy!

Notes:
-Rinsing the tortellini with cold water after cooking it will remove any starch that will make the tortellini stick together in this dish.

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