It’s hot outside. Super hot and humid.
If you’re looking for a cool dinner idea, this is your recipe.
I wish I could say that I had garden fresh tomatoes for this dish, but my plants have yet to decide to really produce tomatoes. All I have are a few small green maters that taunt and torment me because they haven’t changed in size or color for weeks.
I’m a gardening failure. But that’s a whole ‘nuther post. For this dish I used a couple of store bought tomatoes and grape tomatoes (tragic because this is August) and 3 delicious cherry tomatoes from my garden.
Here’s what you’ll need for the salad:
- 2 bags frozen cheese tortellini
- large bunch fresh broccoli, cut into florets
- about 3 medium tomatoes or the equivalent in cherry or grape tomatoes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, crushed
- Kosher salt and fresh ground pepper
- handful of fresh basil, chopped
Boil a big pan of water. Add the broccoli to the pot of boiling water. A minute or two later add the tortellini. The pasta only takes a couple of minutes to cook, so you can do the broccoli at the same time. Once the tortellini is done, drain the water and rinse the pasta and broccoli in cold water to stop the cooking process. Drain and place into a large bowl, along with the tomatoes.
To make the dressing, combine the rest of the ingredients in a container with a tight fitting lid. Shake it all up till it’s well combined. Pour over the salad and toss to coat.
You can serve this right away or refrigerate it for several hours or even the next day. I served this with grilled chicken, because my oldest son revolted at the idea of “no meat!”. In quotes because those were his exact words and expression. I don’t see him ever becoming a vegetarian.
What’s your favorite meal when it’s super hot outside?