Summer is my time to cook delicious meals that are easy and satisfying. Lately, I’m having fun with a large salad where I put the entire meal on a bed of lettuce and serve. I love tortellini tossed with pesto sauce, so I put it on a bed of lettuce surrounded by cheese, eggs, marinated mushrooms, and tomatoes. You could use any combination with the tortellini for the salad toppings.

Fresh Pesto in the summer tastes absolutely fabulous! Buy a few basil plants at the beginning of the season for fresh basil all summer long. I freeze my pesto for use in the winter. It reminds me of hot summer days by the pool, clamming on the beach, the top down with the breeze blowing my hair, and gorgeous sunsets overlooking Vineyard Sound. In each bite!

Be creative, and have fun!

1 package (9oz.) Buitoni Three Cheese Tortellini

1/4 cup Pesto* Recipe below or use Buitoni refrigerated pesto

2 Tablespoons toasted Pinenuts

1 head Boston Bib lettuce, cleaned and separated.

1 can Cento Artichokes, quartered

1 cup Pastene Marinated Mushrooms

1 cup tri-colored cherry tomatoes

3 hard-boiled eggs, peeled and sliced in half

2 ounces goat cheese, crumbled

*Pesto Sauce

4 cups packed fresh basil

1/2 cup olive oil

1/2 cup pine nuts

2 cloves garlic

1/2 parmesan cheese

1/2 cup olive oil

1/2 teaspoon sea salt

Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both kinds of cheese and salt; blend until smooth. Transfer to a small bowl.  Freeze unused pesto.

Boil tortellini according to package instructions and drain. Place tortellini in a medium-size bowl. Toss with pesto and pine nuts. Chill for 1 hour.

Place lettuce on a large serving plate. Mound tortellini in the center. Arrange artichokes, mushrooms, eggs, tomatoes, and goat cheese around the tortellini.

Enjoy!