When the outside temperature is high & the humidity is sweltering sometimes the last thing I want to do is turn on the oven. Thankfully, forfeiting the extra heat in the kitchen doesn’t also mean sacrificing great taste. This dinner comes together in no time & the leftovers are just as good.

Ingredients:

20 oz package of fresh tortellini of your choice

1 bottle of Restaurant Style Italian Dressing

1 zucchini, quartered & chopped

1 container/ bag of cherry tomatoes, halved

1/3 red onion, diced

S & P, to taste

Preparation:

Heat a large pot of water to boiling. Once boiling, toss in some salt & add tortellini & boil to package specifications, usually only 3-4 minutes.

While the pasta is cooking, chop up the vegetables, transfer to a bowl & season with salt & pepper; set aside.

Once the pasta is done, immediately remove from heat & rinse with cold water to stop the cooking.

Transfer tortellini to a large bowl, pour in the desired amount of Italian dressing, & stir in the vegetables to incorporate.

I’ve eaten it immediately after making & have also made it the night before. Both are good. The overnight method allows it to marinate in the dressing locking in the flavor.

There’s so much flexibility in this dish. You can add in all kinds of vegetables like olives, diced peppers, chopped broccoli or cauliflower.

Enjoy!