Train potty

Memorial Day is this weekend, which means summer is almost here!

It also means it is BBQ & grilling weather. I love this time of year because we eat outside, use the grill and I make yummy side salads.

I made up this tortellini salad years ago and it is now one of my go-to salads during the summer. 

I have already made it 2 times in the last month. For Luke's Dedication & for our neighborhood block party last week. It is so easy to make and it makes a TON, which is great for big crowds!

Here is what you need:

 - 1 bag Frozen Cheese Tortellini

-  Bowtie Pasta (I use about 1/2 - 3/4 of the box, depending on how big the crowd is)

- 1 can of artichoke hearts

- 1 jar of Sun Dried Tomatoes,  Julienne cut

- Broccoli

- Yellow Bell Pepper

- Orange Bell Pepper

- 1 can sliced olives

- Grated & Shredded Parmeasan Cheese

- Balsamic Vinaigrette Salad Dressing (I use light)

Start off my boiling a pot of water for your Tortellini and Pasta.

While you are waiting for the water to boil, start chopping up your bell pepper & broccoli.

Chop. Chop. Chop.

Cook & Drain the Tortellini and Pasta according to your package directions.

(Frozen Tortellini is about 3 minutes, Bowtie Pasta is about 8 minutes)

After the tortellini & pasta is drained, put it in a big salad bowl & toss it with some of the balsamic vinaigrette, just enough to coat the pasta.

Now it's time to add the goodies to the pasta!

Dump in the sliced olives (drained), artichoke hearts (drained) & sun dried tomatoes (I partially drain these)  Add the chopped bell peppers & broccoli. 

I love colorful food. Isn't it pretty?

Then, I toss it all together. I cover it and keep it in the fridge 4-6 hours before I serve it.
(Often, I will make this salad the night before! This is a great make ahead salad!)
Right before I serve this salad, I sprinkle on some of the grated Parmesan AND the shredded Parmesan. I will add a little more of the balsamic vinaigrette dressing & then it's ready to eat!

 I love the flavor that the cheese tortellini give, It's a fun twist to pasta salad.
 I hope you like this salad, it is definitely a staple in this house during summertime & it's a real crowd pleaser...my kids even eat it (and, they are super picky!)
Going to a BBQ this weekend for Memorial Day? This is a perfect salad to bring!
Enjoy!

Welcome to the Summer Salad Swap!
I am sharing one of my favorite salad recipes that we make all the time!
This is my mom's recipe and is also a staple in our house during the summer months.
We have had it 2 times this week already!

Broccoli Salad

Here is what you need:

Broccoli Florets (I use bagged Broccoli most of the time)
Bacon
Red Cherry Tomatoes
Yellow Cherry Tomatoes (when in season)
Red Onion (I used the pre-chopped red onion because my eyes are SO sensitive to cutting onions)

Wash & Rinse Broccoli Florets and put in salad bowl.

Chop Tomatoes in half:

Now for the Bacon. I use about 8 slices of bacon.
And, I cook my bacon on a cookie sheet in the oven.
So much easier than cooking it in a pan!
I line my cookie sheet with parchment paper.

I bake my bacon at 425 degrees for about 10-15 minutes.
Every oven is different. I check mine at 10 minutes & cook it longer if it isn't as crispy as I like it.

Yum. Bacon.

I let the bacon cool for about 10 minutes before I chop it up:

While your bacon is cooking, I make the dressing.
Here is what you need for the salad dressing:

1 cup Mayo
1/4 cup Sugar
3 Tablespoons Red Wine Vinegar
Dash of Salt & Pepper.

Whisk all the Dressing Ingredients together.
**Note about the Dressing - Depending on how large you make your salad, you may need to adjust the measurements of the dressing. I like my Broccoli Salad to be lightly coated, not soaked in dressing.**

Add the tomatoes, red onion & bacon to the salad bowl.
Chill Broccoli Salad & Dressing (separately) in the fridge for at least an hour before serving.

Toss & Coat with Dressing about 15 minutes before you serve it.

If you have a great Summer Salad Recipe, Grab a Button and add your recipe to the linky below.
And, be sure and check out the other recipes that are linked up!


<img src="http://i112.photobucket.com/albums/n191/mlarson17/SummerSaladSwap1copy.png" /><br>

One of my favorite things about summer is that we BBQ all the time & rarely use my stove or oven (unless I am baking)!

Our summer menu looks a little this:
BBQ Chicken
Tri-Tip/Steak
Salmon or Tilapia grilled on the BBQ
Pulled Pork Sandwiches
Hot Dogs
Hamburgers
Taco Salad
Chicken Apple Sausages
Grilled Chicken Sandwiches

With each of these meals, I make a salad to go with it.
{Mixed Green Salad with Dried Cranberries, Mandarin Oranges & Sugared Pecans}

I have a handful of salads that I rotate through.....
Pasta Salad, Orzo Salad, Caprese Salad, Green Salads, Brocolli Salad, Spinach Salad, etc.
{Spinach Strawberry Salad with Poppyseed Dressing}

But, I am getting sick of my salad rotation & need some fresh new ideas.
This is where you guys come in!
Next Wednesday, I am having a Summer Salad Swap Recipe Linky!
{Orzo with Shrimp}

I had so much fun with the Cookie Exchange in December and the Cupcake Carnival in May and loved getting new recipes, so I thought I would do one for Summer Salads!
{Broccoli Salad with Bacon & Tomatoes}

So, come back next Wednesday, July 27 & link up your favorite summer salad recipes and come check out what other people share!
{You can grab a button on the side bar}

I will be linking up my Broccoli Salad (see picture above)
I hope you will join in!