So today is Labor Day.
The last of summer, the last of white pants and neon everything. The last of picnics and days at the pool, the last of margaritas on the deck and watermelon seed contests.
You better enjoy today because summer has come and gone and it is about to be fall, people.
But for your Labor Day celebrations, I’ve made a tortellini salad for you. This salad can be cold and served picnic-style or it can be hot and served for dinner after a long day at the lake or pool.
Adapted from The Alchemist
1 package tortellini
1/3 c cherry tomatoes, halved
1/3 c black olives, drained and rinsed
1 c spinach
3 large basil leaves, julienne
1/4 c feta
2 tbsp balsamic vinegar (I used flavored: cilantro garlic!)
1 tbsp olive oil (I used flavored: sun-dried tomato and parmesan!)
1. Cook tortellini according to directions.
2. Place tomatoes, olives and spinach in a large bowl. Top with hot pasta to allow the spinach to wilt slightly.
3. Top with feta, basil, olive oil and balsamic vinegar. Serve warm or cold.