My pal sunshine is back in San Diego and the weather has been restored to its usual summer-like glory. Living here you do really appreciate the few rainy days we have, but if I really liked rain all that much I wouldn’t have moved to sunshine paradise! Besides, I need to keep this tan up at least until my super 30th birthday vacation to Mexico in a week!!!!!!!
I made a summery dish today to kick off this perfect weekend. One of our all time favorites, tortellini pasta salad! It is so lemony and delicious! Makes a great side for a party or, is a perfect option for lunch. I think I originally got this recipe from Cooking Light but, as per usual, I can’t find it online, so my version is below.
I hope you all enjoy your weekend! I’ve seen all kinds of great posts about perfect fall weather by my friends all around the country on facebook and twitter, so its looking like it mother nature is cooperating for all! Cheers!
16oz package refrigerated cheese tortellini (I usually use the 20 oz. family pack size)
1 green bell pepper, chopped (I used yellow this time cause they were on sale)
1 red bell pepper, chopped
1 small red onion, chopped
1/2 c. crumbled feta
1 chicken breast, cooked and diced
1/4 c. olive oil
2 t. lemon zest
1/4 c. lemon juice
1 T. honey
Cook pasta in boiling water. Drain and cool. Refrigerate until cool.
Prepare dressing in a small bowl by whisking together oil, lemon zest, lemon juice, and honey. Refrigerate until chilled
Combine pasta, peppers, onion and chicken. Add dressing and feta. Toss and serve