From the Kitchen of: Madison Andropolis '18

Category: Salads

20oz cheese tortellini
3 cups cherry tomatoes, halved
1 ear of corn, roasted or 1 1/2 cups of canned corn
1 cucumber, sliced and diced
1 cup feta cheese, crumbled
1/2 cup mozzarella cheese, diced
3-4 Tbsp basil pesto
3 Tbsp extra virgin olive oil
Juice from 1/2 lemon
Salt, pepper, and garlic salt to taste

OPTIONAL
1 red pepper, diced
1 yellow onion, chopped and sauteed
1/4 cup sun dried tomatoes
1 avocado, diced

Cook the tortellini according to the package instructions, strain and set aside. Dice and sauté 1 yellow onion until translucent and then add 1/4 C sun dried tomatoes for 2-3 minutes. Half the cherry tomatoes, slice the cucumber and red pepper into bite size pieces, dice 1 avocado, cube 1/2 C mozzarella cheese, and crumble 1 C feta cheese. Mix them all together in a large bowl and add in the onion and sun dried tomatoes. Fold in the tortellini, 3-4 Tbsp basil pesto, 3 Tbsp olive oil. Top with lemon juice, salt, pepper, and garlic salt to taste.

 

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