If we were having coffee, I would tell you life is just now creeping into full bloom in this area of Georgian Bay, held back by the cool of the lake and chill north winds. It’s the Victoria Day long weekend in Canada (where we inexplicably still celebrate Queen Victoria’s birthday, the 24th of May), the official kickoff of summer.
Rainbow Pasta Salad
This is a weekend we always make our go-to fresh pasta salad. So I would pass along this recipe. Great for pot lucks, always a hit with visitors. Enjoy.
Rainbow Pasta Recipe
700 gram package of multicolor cheese tortellini (1.5 pounds)
170 grams basil, garlic or other pesto (approx 6 ounces)
1/4 cup mayonnaise
1 TB red wine vinegar
3 cloves garlic, minced (more if you love garlic)
1/2 cup fresh basil leaves, chopped
2 cups cherry tomatoes, halved
1 cup yellow peppers, julienned
1 cup black olives, sliced
1/2 cup sun dried tomatoes, finely diced
- Prepare pasta according to package directions
- Drain and place in cold water to cool
- Drain and toss with olive oil, set aside
- In another large bowl, combine the remaining ingredients and mix well
- Add cooked tortellini, toss to mix
- Cover and chill before serving
It’s a recipe you can easily adapt for ingredients and intensity. Let me know what you think.
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