Wednesday, August 4, 2010

Tortellini Pasta Salad

I was in Orlando last weekend, more on that later!  We rented a lovely house nearby..if anyone is going to Orlando, message me and I'll send info about this house.  I really think you save money too, being in a house, you have a kitchen, 4 bedrooms, a private screened in pool (!) and bbq grill.  And just a short distance to the theme parks.

Leaving Charleston, I grabbed the mail out of the mailbox as we drove off, including which was the latest copy of Southern Living magazine.  I LOVE Southern Living magazine!  It's got great home decorating ideas, gardening, and great recipes.  It just so happened we were planning a cookout and there was a fabulous cookout recipe.  This salad was really good freshly made, but even better as leftovers when the flavors blended.  We even thought it would be fabulous changing out the veggies too.

Grilled Chicken and Veggie Tortellini

4 small zucchini, cut in half lengthwise
2 skinned and boned chicken breasts
1 Tbsp freshly ground Italian herb seasoning
1 (19 oz) package frozen cheese-filled tortellini
1 (7 oz) container refrigerated reduced fat pesto
2 large tomatoes, seeded and chopped
Garnish: Grated Parmesan cheese

Preheat grill to 300 to 350 heat.  Sprinkle zucchini and chicken with seasoning.  Grill zucchini and chicken at the same time, covered with grill lid.  Grill zucchini 6 to 8 minutes on each side or until tender.  Grill chicken 5 to 6 minutes on each side or until done.  Remove from grill, let stand 10 minutes.

Meanwhile, prepare tortellini according to package directions.  Coarsely chop chicken and zucchini.  Toss tortellini with pesto, tomatoes, chicken, and zucchini.  Serve immediately.  Garnish if desired.

1 comment:

  1. Sounds delish!

    The popcorn shop in Indy was so cute. Someone was very creative:)