Tortellini with Tomatoes and Herb Dressing

This delicious, pretty and easy pasta dish is perfect any time of year. It is a good way to use up some of that leftover basil and parsley from your herb garden. Accompany it with a salad and some crusty bread for a complete meal. 

For extra convenience, you can make extra dressing and freeze it so you'll have it on hand for a quick workday meal.

Tortellini with Tomatoes and Herb Dressing
(Makes 8 servings.)

• 1 1-pound package frozen or two 9-ounce packages refrigerated cheese tortellini
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh basil leaves
• 1/2 cup parsley leaves
• 1 clove garlic, finely chopped
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 4 plum tomatoes, skinned, seeded and diced*
• 1/4 cup finely chopped red onion

Tortellini with Tomatoes and Herb Dressing

Prepare tortellini following package directions; drain well and place in a large bowl. Toss with 1/4 cup of the extra virgin olive oil. Cool tortellini to room temperature.

Meanwhile, prepare the herb dressing:  In food processor with chopping blade, process the basil, parsley, remaining 1/4 cup of extra virgin olive oil, the garlic, vinegar, pepper and salt.

Toss herb dressing, tomatoes and onion with the tortellini. Serve or cover and refrigerate until ready to serve, either cold or at room temperature.

*See How to Peel and Seed a Tomato

(Party tip: For a party I recently catered, I tossed the tortellini with the dressing then skewered a small slice of red onion, tomato and tortellini. The small skewers were then added to one of the hors d'oeuvres platters in a pretty ring. Nice presentation and very tasty.)