Tortellini Salad

 

"The intuitive mind is a sacred gift and the rational mind is a faithful servant. We have created a society that honors the servant and has forgotten the gift."

 

~ Albert Einstein

 

O.K. so it's August 25th. August to me means summer. We have one whole week left of it. Everywhere around me I see pumpkins, and apple pies and Halloween. But hey, it's not really fall yet. I want to say, "take it easy, fall will come soon enough." I'm working on being present, so here now in the moment, it's summer and I want to enjoy it till I can't anymore.

 

I purchased this fresh cheese tortellini at Trader Joe's for about the same price as dried. I liked it.

So, you know, since it is summer, I bring you a great summer salad. Easy to make and full of awesome stuff most people love.

I bought my salami at Trader Joe's too, then cut it in chunks.

I used salami but you can easily leave it out if you have any vegetarians. This salad also has fresh spinach cut into slivers so it sort of disappears when it's tossed with the other ingredients and the dressing. The fresh basil and tomatoes add a burst of freshness.

It's so easy to make too! Just throw it all together. The most difficult thing to do is cook the tortellini and chop a little veg.

May you enjoy these last days of summer, whatever you do. Weather it's eating a cold salad, or enjoying a warm pumpkin pie.

Tortellini Salad


This is an original recipe by me, Melissa, The Alchemist


Ingredients

2 -  9 or 10 oz packages of fresh or dried cheese tortellini - Cooked according to package directions, rinsed and cooled slightly.

A bunch of fresh spinach - about a bag of it. I used some from Paradise Organics fresh picked from the farm, so I didn't measure it.

2/3 cup fresh grated Parmesan cheese - or a little more to taste -sorry I didn't weigh this! About a handful.

A dry pint (2 cups) (170 g.) of cherry tomatoes - washed and halved

2 - 2 oz. (a total of 117 g.) cans sliced black olives, drained

8 oz. (227 g.) salami or pepperoni, diced in bite sized chunks

Fresh basil - washed and cut into slivers - to taste, about a small handful of leaves

Italian Salad Dressing to taste - Use something good. I used Paul Newman's Olive oil and Vinegar dressing since it's my husbands favorite - about a cup, maybe a little more, I didn't measure.

Optional -artichoke hearts would not be amiss here, but sadly, I was about to add some, from a can, I opened them and wow, they had no taste at all, so I didn't add them. Next time I might add the type that are marinated in a jar.


Directions

Wash and dry the spinach and cut it into about 1 or 2 inch slices. Add the cooked tortellini to a large bowl and all the rest of the ingredients except the salad dressing. Start with a smaller amount of spinach if you think you may have a lot. Toss it all together. Add salad dressing to coat lightly. Taste it and add salt and pepper to taste. Add more spinach if you think it needs it. If you are going to put it in the fridge for later, I'd do it now with a light coat of dressing so the flavors can marry. If you are going to eat it now, go ahead and more dressing if you think it needs it.