I’m always looking for different ways to incorporate tomatoes into just about everything. Especially when I’m being blessed with a plethora of late summer, sweet, juicy, vine ripened tomatoes. I have so many right now I’m running out of ways to use them all up! I’m harvesting this many almost every single day right now. We can barely keep up!
What’s a girl to do with so many tomatoes? I’ve made loads and loads of Caprese Salads all summer long. Always a delicious and refreshing dish!
I’ve made this Delectable Cheesy Oven Baked Caprese Dip spread onto freshly baked bread. Yum-O!!! This one is a must try! It’s FABULOUS!!!
We’ve enjoyed this Fresh Summertime Tomato Basil Salsa many summer evenings with a nice glass of red wine for a light, no-cook, summertime supper. Perfect for when it’s just too darn hot to cook.
This Caprese Parmesan Chicken, Featuring The Bounty Of The Summer Garden made an appearance at the table several times over the summer too.
This Greek Pasta Salad is a fabulous tasting salad using some of those juicy red sweet jewels from the garden. It has a wonderful variety of tastes and textures; cool crisp cucumber bites, crunchy bell peppers and yellow summer squash, juicy sweet tomatoes, salty bites of salami, creamy fresh Mozzarella cheese, sliced black olives, with a hint of spiciness from the red onions and pepperoncini peppers.
Add cheese filled tortellini and a tangy red wine vinaigrette infused with Greek inspired seasonings, and you have yourself one of the tastiest pasta salads ever!
Start by heating a large pot of water on the stove over high heat. Cook tortellini according to package directions. Add a tablespoon of olive oil to the water to prevent the pasta from sticking together.
Drain and allow pasta to cool.
Place cooled pasta in a large bowl and add diced cucumber, diced squash, fresh Mozzarella cheese balls, sliced bell peppers, sliced red onion, pepperoncini pepper slices, sliced black olives, cherry tomatoes, and diced salami.
A huge shoutout to my favorite girlfriends who came over for a Racklette luncheon this week. I hate wasting food so I used all the leftover veggies from our luncheon together to make this salad. Thank you Jan, Teresa, Vanessa, Iesha, Sabrina, and Cindy! I love you ladies!!! It was such a fun day! What The Heck Is A Raclette? It’s An Effortless, Unique Way To Host A Dinner Party.
For the dressing:
Combine the olive oil, red wine vinegar, minced garlic, Greek seasoning, salt, pepper, Parmesan cheese, and red pepper flakes.
Shake jar vigorously to combine. Taste and season with additional salt and pepper if needed.
Dress and Serve:
Pour dressing over the salad ingredients and stir to combine. Serve immediately at room temperature or cover and refrigerate for 2 or more hours and serve chilled.
Garnish with additional grated Parmesan cheese to serve if desired.
Oh my goodness, this salad is delicious! It’s substantial enough to serve all on it’s own as a light supper but it’s equally as fabulous served alongside anything you grill on the barbecue; ribs, steaks, chicken, or burgers. This salad is the perfect dish to serve as you enjoy the last of the warm summer days before fall hits. It’s so pretty, healthy, and made from scratch, so you know exactly what’s in it. And did I mention? It’s so delicious! What’s not to love about this delectable salad? I’ll wait while you try to think of something…
Greek Pasta Salad
Ingredients
- 20 oz cheese filled tortellini, cooked according to package directions
- 1 cucumber, peeled and diced
- 1 small yellow summer squash, diced
- 1 cup cherry tomatoes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ red onion, thinly sliced
- ½ cup sliced pepperoncini, drained
- 8 oz fresh Mozzarella cheese balls
- 6 oz salami, diced
- 2.25 oz sliced black olives, drained
For the dressing:
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- ½ tsp Cavender's Greek seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- ¼ tsp red pepper flakes, optional
Instructions
- Cook tortellini according to package directions. Add a tablespoon olive oil to the water to prevent pasta from sticking together. Drain and allow pasta to cool.
- Place cooled pasta in a large bowl.
- Add diced cucumber, diced squash, fresh Mozzarella cheese balls, sliced bell peppers, sliced red onion, pepperoncini pepper slices, sliced black olives, cherry tomatoes, and diced salami.
For the dressing:
- Combine the olive oil, red wine vinegar, minced garlic, Greek seasoning, salt, pepper, Parmesan cheese, and red pepper flakes.
- Shake jar vigorously to combine. Taste and season with additional salt and pepper if needed.
Dress and Serve:
- Pour dressing over salad ingredients and stir to combine.
- Serve immediately at room temperature of cover and refrigerate for 2 or more hours and serve chilled.
- Garnish with additional grated Parmesan cheese to serve if desired.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!