Tuesday, July 26, 2011

Too Hot T&T Salad

Every summer it's the same dog and pony show... June, July and August {and September... and October} come around and everyone starts bitching about Just! How! Damn! Hot! it is.  

And so I stumble about in a state of utter annoyance while every Tom, Dick and Harry in every Starbucks / courthouse security / market line makes small talk about the heat.  

We live in Texas. 

It is hot here.

Please become more interesting before I shove this zucchini muffin up your arsehole. 

Except... y'all?  This summer? 

Too hot for leather seats.  Too hot for non-iced-coffee.  Too hot for pants. 

And definitely too hot to turn on the oven.  

This is the reason Jesus invented the Whole Foods salad bar.  

And this recipe.  Which I actually accidentally discovered by smooshing two recipes together invented. 

Which doesn't make me as cool as Jesus.  

But, kinda close-ish, maybe. 

Look who tore herself away from Lost for a nanosecond

Too Hot T&T Salad

- 9 oz package of refrigerated cheese tortellini {I used some GF tortellini from Whole Foods but the Butoni would be easier!}
- 1 pint yellow Sunburst tomatoes, halved
- 1 crown broccoli, steamed {microwave, baby} and chopped 
- handful of fresh basil, chopped
- 2 T. champagne vinegar 
- 1/2 T. fresh lemon juice
- one small squeeze of honey
- 1/8 c. + 1 T. EVOO

Boil tortellini according to package instructions.  Rinse with cold water, drain, and place in a large salad bowl with steamed broccoli. 

Drizzle 1 T. of EVOO over tomatoes and grill in a grill pan {not a basket, mind you - we want to salvage all those delicious juices to meld with the vinaigrette} until they begin to partially break down.  You could always roast the little suckers instead of grilling... but that would defeat our No Oven Rule.  Use your Big Kid Discretion. 

Meanwhile, whisk the remaining EVOO, champagne vinegar, honey, and lemon juice together to make the vinaigrette.  Add tomatoes {with juices!} to the tortellini and broccoli.  Toss with vinaigrette and chopped basil.  Serve room temperature or cold.  

Serves 2 hungry adults. 

So delightful. 

{a Big Gracias to Maggie and Lindsey for recipe inspiration!}


  1. This weather is making me so sad. I really want to bake things. Anything will do. I just want to use my oven and not pay the consequences of the heat later. Boo.
    Thanks for the link! Your salad looks yummy.

  2. I am so happy to know that I am not the only one who thinks this way about weather/heat conversations. I live in southern Arizona. Our weather is luke warm to deadly hot. Get over it! Kudos to you for putting it out there (and sharing a fun recipe).

  3. My favorite pasta salad that I make of all time is very similar to this - cheese tortellini, cherry tomatoes, black olives, pepperoni (cubed, not slices) and pepper jack/colby jack cubes - all tossed in a balsamic dressing. SO AMAZING.

  4. i get so annoyed with myself every time i cave to small-talk pressure and strike up a conversation about the weather. so lame. but you're right...it's HOT. i'm in chicago, can't even imagine how you're feeling in dallas!

  5. What a great recipe!! I made this last night for hubs - and he LOVED LOVED LOVED it. He usually needs meat to feel satisfied, but he raved about this. And it's great because you can tweak it so many different ways based on whatever you have in the kitch. Thanks!!

  6. I just realized that I never left a comment last summer after you posted it. This is such a great, fresh recipe! Thanks!


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