Tortellini salad
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Hot weather and cold food just go together. Here is a simple summer recipe. This is one of those recipes where you don't need to measure anything – approximate amounts work fine -- and feel free to change up fresh or dried spices, too.
| 1 | pound | tortellini, cooked al dente |
| 1 | | onion, chopped |
| 1 | can | black olives, drained |
| 12-16 oz. | package | frozen peas, thawed (don't bother to actually cook) |
| 1/2 | cup | vinegar - preferably red wine vinegar |
| 1/2 | cup | olive oil |
| 1 | Tablespoon | dried parsley (or generous equivalent fresh chopped) |
| 1 | Tablespoon | dried basil (or generous equivalent fresh chopped) |
| 1/2 | Tablespoon | garlic powder (or generous equivalent fresh chopped) |
| 3 | Tablespoons | lemon juice |
| | pinch | salt and pepper to taste |
| | dash | Tabasco or hot pepper sauce |
| 1/2 | cup | feta cheese, crumbled |
| 3 | Tablespoons | grated parmesan and/or romano cheese |Mix all and chill.
