Summer Salads: Tortellini Pasta Salad

So here is a way to enjoy some great pasta without making the kitchen super hot.  Not really on the low carb side, but pretty delicious and pretty light considering its name.  You can kind of play with the ingredients and use veggies that you and your family like, but here are some of the flavors I used for my husband and I tonight.

Tortellini Pasta Salad

1 pkg veggie "rainbow" tortellini (about 1 pound.  I got mine at Costco.)
3 tbsp each olive oil and balsamic vinegar
2 tbsp finely chopped fresh basil
1/2 c feta cheese
1/4 c julienne cut sundried tomatoes
1/2 c black olives, sliced or quartered
1/2 c quartered artichoke hearts, drained
1/4 c diced roasted red peppers, optional
2 c peeled, deveined, and tail off shrimp (optional), or you can use chicken or turkey or ham

Cook tortellini according to pkg.  Takes about 4 minutes if frozen, 2 if fresh.  Drain and rinse immediately with cold water.

Whisk together balsamic vinegar and olive oil. Add basil to this mixture.  Pour over pasta and toss well to coat all of the tortellini.  Add feta, sundried tomatoes, olives, artichoke hearts, and peppers and toss well.  Chill in the refrigerator.

Saute shrimp in skillet with a tiny bit of olive oil, til pink.  I sprinkled it with a bit of cajun seasoning but that's just optional.  Chill in the fridge til fully cooled, then just before serving toss into the salad.

Serve room temp or cold.  Great for picnics too!