Some days, it’s just too hot to really cook anything. The other day was one of those days. I looked around my kitchen and took inventory. I had some cherry tomatoes leftover from our CSA box, plus a handful more from my own plants (woo!). Add that to cold tortellini, along with some kalamata olives, a handful of capers, and crumbled feta cheese, and you have a super-easy, (almost) no-cook summer meal.
I love an easy weeknight meal like this, and there were plenty of leftovers for lunch, too.
Tortellini Pasta Salad with Cherry Tomatoes, Kalamata Olives, and Feta
Inspired by this recipe (via Pinterest)
1 package refrigerated cheese tortellini
1 quart cherry tomatoes
1/2 cup pitted kalamata olives
generous handful of capers
1/2 cup crumbled feta
1 tsp crushed red pepper
3-4 basil leaves, sliced into thin ribbons
1 clove garlic, minced or pressed
salt and pepper
Cook the tortellini according to package directions. Drain and rinse the tortellini, then refrigerate until ready to use.
Rinse the cherry tomatoes, remove stems, and cut any larger ones into halves or quarters. In a large bowl, combine the tortellini, tomatoes, capers, feta, crushed red pepper, basil, garlic, and a generous couple of glugs of olive oil. Add salt and pepper to taste, and enjoy!