Read...
There’s the awning that needs to be set up and secured into place. Ideally, a two-person job but often my husband tackles this solo. There’s also all the equipment that needs to be brought out from the “basement” storage compartments.
Asparagus Tortellini Pasta Salad:
Ingredients
- 1 lb refrigerated cheese tortellini
- 1 cup baby asparagus, trimmed & cut into 1.5" pieces
- 1 pint grape tomatoes, halved
- 8 oz Feta cheese, crumbled
- 12-16 oz. Balsamic Vinaigrette dressing (I used a creamy variety)
- salt & pepper to taste
Instructions
- Prepare cheese tortellini according to package directions. After draining, rinse with cool water & set aside.
- Blanch baby asparagus pieces in boiling water. Remove to ice bath to stop cooking process. Strain out of ice water & add in to large bowl with cooked cheese tortellini.
- Add in grape tomatoes and Feta cheese. Pour in Balsamic Vinaigrette dressing. Stir to mix ingredients. Add salt & pepper to taste.
- Refrigerate a minimum of 30 minutes to chill.
- You may want to add additional dressing prior to serving, the tortellini will soak it up.
whoneedsacape.com
