Thursday, May 10, 2012

Greek Tortellini Picnic Salad

Picnic season is finally in full swing so you'll be seeing a lot of our picnic menu's and recipes.This one is a twist on an old classic. Ever since our cleanse we've been adding more veg to everything. So we took our classic Tortellini Salad and put it over a bed of lovely crunchy spring lettuce mix.

We love a good picnic. Again, it combines our two favorite things: food and the great outdoors. Most of the time we prefer to picnic on the ground with our trusty picnic blanket. Eating on the ground, for me, helps make a picnic feel more special, however we're no strangers to camp chairs when the situation calls for it, such as a wet ground. A blanket invites you to lean back and relax while you eat. It also invites you to take a nap or read a book afterward!

Here in Greenville, SC we're very fortunate to have so many excuses to picnic. We have the beautiful Fall's Park right in downtown but we also have several events that encourage you to bring a blanket or chair and picnic. There is Moonlight Movies, Outdoor Concerts, and Shakespeare in the park!

We enjoy and participate in these event's regularly but we're also a little more creative than that. We picnic on the sides of roads, off the Blue Ridge Parkway, trail-side while hiking, lakeside while kayaking, even in the back of our hatchback. There is no where that a picnic can not be pulled off, well...except for private property (although certain times of the year they will invite you out!)

This is our go-to picnic salad and we love the addition of the greens. Always bring a long a little extra dressing because the pasta will absorb a lot of it. We hope you'll be inspired by our picnic recipes and experiences this year to get out into the great outdoors and still eat good!

Greek Tortellini Picnic Salad
Recipe by
Servings: 2

2 cups frozen cheese tortellini (about half the bag)
2-3 roma tomatoes, seeded and diced
3/4 cup of Corn (or a small can)
1/3 cup reduced fat Feta cheese
1/3 cup Caesar dressing, we use light
Fresh basil and oregano, chopped, to taste (fresh is best but if you don’t have fresh dried will work)
Salt & Pepper, to taste
2-4 cups of Spring mix lettuce

If you make it the night before there is no need to cook the tortellini. If you're planning to eat it within a couple of hours go ahead and cook the tortellini via the package instructions. Mix all ingredients together in a large bowl. Refrigerate over night if possible. It gets better the longer it sits.

Place lettuce onto plates and top with tortellini mixture. Serve with salt and pepper to taste.

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