Once again, I am on a quest, building healthier and tasty recipes that are light for summer time. I think I found a contender with this Tortellini Salad. It was very simple to make and would be perfect for a hot Texas summer. The biggest thing I need to remember is that it takes about an hour for it to chill in the fridge to be ready to eat. I used an organic tri colored tortellini for this recipe, but any would work. As I was waiting for the water to boil, I chopped up the basil, tomatoes, pepperoni, and fresh mozzarella. I added another healthy touch by using turkey pepperoni, which seemed a little less greasy. After I cooked the tortellini, I rinsed it and added it to the other ingredients. I added the dressing and gave everything a good mix and stuck it in the fridge to chill. The salad was quite delicious. It was cool and flavorful. A few modifications could be made for various occasions. For Lent, we could skip the pepperoni. To make it more healthy, I would look for a different salad dressing. This is definitely a recipe that will be used again this summer.

The New Austonian