It’s so easy to slip into being comfortable with the familiar, which can apply to just about everything, including cooking! “Lunch for guests tomorrow? How about ham and cheese paninis, chips, and a nice cup of soup. No wait—I’m on auto-pilot!” So it goes until the Holy Spirit gets involved—something refreshingly different—He does it again. Tortellini salad came to mind, with pesto, sunflower seeds, black olives, cherry tomatoes, Parmesan cheese—and whatever else you might want to add: fresh spinach, basil, artichoke hearts, pieces of ham or salami. It makes for a delicious lunch and a nice change from the more traditional!
CHANGE SERVING SIZE
- 1 10 oz bag cheese tortellini
- 1/4 cup pesto
- 1/2 cup black olives
- 1/2 cup cherry tomatoes cut in half
- 3 tbsp sunflower seeds
- 1/4 cup fresh parmesan cheese grated
- Bunch fresh basil leaves cut in strips
- Bring 2 quarts of water to a boil, adding salt if desired. Add Tortellini and cook for about 8 - 10 minutes, testing for desired consistency.
- Set aside and let cool
- Gently fold in all ingredients together and serve on a bed of lettuce, garnished with a plume of parsley - and accompanied with some crunchy cheese toast