I know, I know… I kind of fell off the end of the blog world for a bit there. I’ve been in the midst of the worst case of writer’s block I’ve experienced in a long time, but I’m coming out of it, creating new recipes, and am happy to be sharing with you again.
This week’s creation occurred when I realized I had been a bit too enthusiastic in my tomato and avocado purchasing. When those first “Grown in California” produce options roll out, it’s so hard to say, “No.” It’s so easy to get greedy at the start of summer, and suddenly, you have more ripe produce than you can easily consume.
I added to the abundance of tomatoes and avocados with items I had in my pantry and freezer — and counter top. I paired it with a red blend of Italian varietals. The fruit forward flavors of red fruit and leather, along with a nice structure, made it the perfect combination with the sweet, savory, and tangy tastes in the salad. While you may not have access to a bottle of Montoliva Vineyard and Winery’s Sierra Bella, other options would be Montepulciano, Super Tuscan, or even a Primitivo.
Tortellini Summer Salad
2 cups of dried cheese tortellini
4 oz of pancetta, browned and chopped
1 small yellow onion, sliced
juice from one lemon
10 oz grilled red peppers (I used frozen and defrosted them by draining the hot pasta over them in a colander.)
1 Tablespoon extra virgin olive oil
freshly ground black pepper, to taste
Boil a pot of water and add tortellini. Cook until pasta is softened, about 14 minutes. Drain pasta and rinse under cold water to remove most of the heat.
While the pasta cooks, warm a pan over medium heat and brown the pancetta. Remove to cool and, using the same pan, saute onion slices. Pour a drizzle of balsamic vinegar over the onions and stir, cooking until the onion has browned. Remove from heat.
Chop tomatoes and cube avocados. Add them to a large bowl and toss with lemon juice, olive oil, another drizzle of balsamic vinegar, and black pepper. Add onions, drained pasta, grilled peppers, and chopped pancetta. Toss together and taste to see if any more olive oil, vinegar, or pepper is needed. Cover the bowl with plastic wrap and chill for about an hour.
Toss again to redistribute the liquid, and serve.