I’m writing summery and I am just avoiding to look outside the window because today the weather here is nothing like summer. We have 14 Celsius degrees, strong winds and grey grey sky.
But what’s really matter is that the Sun will be out tomorrow and summer is approaching fast even to the northern part of Canada.
Today I have a very simple but hearty salad full of Mediterranean flavors, great for backyard barbecues and parties, portable, kid friendly and absolutely delicious.
Prepare that picnic basket and let’s hit the road!
1 package of spinach and ricotta stuffed tortellini
2 medium tomatoes diced
1/2 cucumber peeled and diced
1/2 red onion chopped
10 olives chopped
1/3 cup chopped mint
1/3 cup chopped basil
1/3 cup fresh cilantro or parsley chopped
120g feta cheese crumbled
4 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 lime juice and zest
1 teaspoon dried oregano
Salt - Pepper
2 tablespoons pine nuts
How to make
In a frying pan saute gently over medium heat pine nuts until fragrant (about 2 minutes).
Boil the tortellini according to the package directions.
Keep your heat to medium so the tortellini wont open while boiling.
Drain and rinse with plenty of cold water to stop the cooking process and keep them al dente.
Using a fork, beat together the olive oil with the vinegar, juice and zest of lime, oregano, salt and pepper.
Stir in salad all the vegetables and herbs, add the tortellini and crumble the feta. Drizzle with vinaigrette and serve immediately or keep it in the fridge for 24 hours tops. Top with Pinenuts before serving.