The farmers' markets are absolutely overflowing with juicy tomatoes, crispy cucumbers and oh-so many varieties of peppers! With fresh fruits & veggies so plentiful this time of year, it's easy to pack flavor into every meal.
From a roasted veggie tortellini salad to a tomato-bacon pie, here are a few tasty ways to enjoy summer's best!
Roasted Veggie Tortellini Salad
Use store-bought pesto, or your own freshly made pesto in this recipe. Look below for the complete recipe, from 101 Soups, Salads & Sandwiches cookbook.
Roasted Veggie Tortellini Salad, 101 Soups, Salads & Sandwiches
20-oz. pkg. refrigerated 6-cheese tortellini pasta
1 red pepper, thinly sliced
3/4 c. red onion, thinly sliced
1/2 lb. asparagus, trimmed and cut into 1-1/2 inch pieces
salt and pepper to taste
2 T. olive oil, divided
1 zucchini, diced
7-oz. container basil pesto
Cook pasta according to package directions; drain, rinse with cold water and set aside. In a bowl, combine red pepper, onion and asparagus. Season with salt and pepper and toss with one tablespoon olive oil. Arrange red pepper mixture in a single layer on a baking sheet. Bake at 450 degrees for 10 to 12 minutes. Remove from baking sheet and set aside. Season zucchini with salt and pepper; toss with remaining olive oil. Arrange in a single layer on a baking sheet. Bake for 5 to 7 minutes, until tender but not brown. Combine roasted vegetables, cooked tortellini and pesto in a large bowl. Chill for at least one hour; serve chilled. Makes 8 servings.