'CALM BEFORE THE STORM' ~ (INDOOR PICNIC) TORTELLINI SALAD with ROASTED PINENUTS

"The best thing one can do when it's raining

is to let it rain."

~Henry Wadsworth Longfellow

~ Blissful peony

(Paeonia)

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~ 'Calm before the storm'

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TORTELLINI SALAD with ROASTED PINENUTS

~ Tuck this away ... it's a keeper!

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2 lbs. fresh cheese filled tortellini pasta

(multi-colored look beautiful in a glass bowl)

1 seeded and chopped red pepper

1 seeded and chopped yellow pepper

1 seeded and chopped orange pepper

1 cup chopped green onions (with some green tops)

1 cup chopped toasted pinenuts

1 cup chopped fresh basil

1/4 cup chopped fresh dill (dried to taste)

1/2 cup grated Parmesan or feta cheese

additional snipped fresh basil for garnish

(poached chicken breasts or cooked shrimp optional)

Dressing:

1/4 cup balsamic vinegar

1-2 clove minced garlic

1/4 tsp. coarse salt

freshly ground black pepper to taste

1/2 cup extra-virgin olive oil

1/4 cup vegetable oil

• Bring pot of water to boil. Add tortellini and cook al dente according to package directions.
• Drain tortellini and place in large bowl. Add pepper, green onions, 1/2 cup toasted pinenuts, basil, dill and cheese.
• Make Dressing by combining vinegar, garlic, salt & pepper. Gradually whisk in olive and vegetable oil until well combined. Pour over tortellini and chill. Before serving place in chilled bowl and top with additional 1/2 cup of roasted pine nuts and additional fresh snipped basil.
• Note: For a complete meal add cooked (poached or grilled) sliced chicken breasts or cooked (sauteed or grilled) shrimp. (8 generous servings)

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Gardener's Note: As sure as sure can be ... when peonies bloom, so comes the storm to blemish their pure face. Snip, smell and cherish before the rain hits.