BBQ, Watermelon, Swimming and Pasta Salad...Why Not!?
The Recipe is kind of long but, not really complicated.
It's basically chop, mix and toss...and viola!
It has two different dressings - a Lemon Garlic Vinaigrette & a Pesto Salad Dressing.
You can always substitute the Lemon Garlic Vinaigrette with your favorite bottled Salad Dressing.
I combine the salad ingredients with the lemon garlic vinaigrette and refrigerate for at least 6 hours to overnight. Don't forget to taste and "re-salt" after the salad is chilled. Then serve the salad with The Pesto Dressing on the side. Your guests can decide how much or how little of the dressing they prefer.
Summer Tortellini
Pasta Salad with Pesto Dressing
1 pkg of 12 - 16 ounces cheese-filled tortellini (prepared
as directed on the pkg)
1 green bell pepper, diced
1 red bell pepper, diced
1 small red onion, julienned
1 cup of diced tomato
1 cup of diced cucumber
1/2 cup sliced black olives
1 jar of marinated artichoke, cut into small pieces
1 cup cubed mozzarella cheese
1 cup diced summer sausages (salami or pepperoni works too)
Salt & Pepper to taste
Lemon Garlic
Vinaigrette
1 tsp lemon zest
2 lemons, juiced
2 cloves garlic
1 tbsp Dijon
mustard
2 tbsp chopped fresh rosemary leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp honey
1/2 cup extra-virgin olive oil
1/4 cup canola oil
Combine all ingredients expect the oil in a blender and
blend until smooth. With the motor running, slowly add the olive oil &
canola oil. Blend until emulsified.
Can be made 1 day in advance and refrigerated.
Pesto Salad Dressing
2 tablespoons red
wine vinegar
1/4 cup fresh
basil leaves
2 clove garlic
minced
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup plus 2 tbsp parmesan
cheese grated
1/3 cup olive
oil
(1 tbsp of pine nuts is optional)
In blender combine vinegar, basil, garlic, salt, sugar,
cheese and oil.
Process until smooth and well combined.
Cover and refrigerate for at least 2 hours before
serving. 
Good Eats!!!
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