Spinach Tortellini Salad

This was my aunt's recipe and she had no exact measurements,

so make it the way you like!

I made a large salad for a large homeschool gathering, so doubled everything!

Spinach

Cheese tortellini (cooked and cooled)

Coleslaw (pre-packaged)

Large black olives

Cherry tomatoes, sliced in half

Dressing:

Ranch dressing season packet

Mayonnaise (I use light Mayo)

Milk

Fresh shredded Parmesan cheese

Mix all together and add the dressing.

This salad was a big hit!

Layered Tortellini and Pesto Chicken Salad

This recipe is actually from my friend Brenda, who brought it to me when I broke my leg, it lasted all week for lunches and is such a beautiful salad to bring to potluck things!

 Layer in order given:
 5 cups torn romaine lettuce
 1 1/2 cups julienne carrots
 2 cups cooked/grilled chicken
1 cup thawed frozen peas
 1 pkg tortellini, cooked
 1 red bell pepper, chopped

 Dressing: 1/2 cup reduced fat mayonnaise 1/2 cup basil pesto 1/4 cup buttermilk For Sweetie Pie's Baptism, I did make a little extra, more peppers and peas and doubled the dressing to make sure there was enough.

Spaghetti with Zucchini and Yellow Squash

Whole grain spaghetti

1 medium onion, diced

1/3 cup olive oil

1 minced garlic clove

2 cups yellow squash, diced

2 cups zucchini, diced

10 medium leaves fresh basil, chopped

Black pepper and salt to taste

1 cup fresh Parmesan cheese (at least)

cook pasta according to package directions. Meanwhile, saute onion in olive oil in a skillet over medium heat for 6 minutes, Add garlic and saute for 2 minutes. Add yellow squash and zucchini and cook for an additional 6 minutes. Stir in basil and pepper and salt. Toss sauce over pasta and sprinkle with Parmesan cheese.

I really, really liked this dish. I did need to add quite a bit of pepper and salt for more flavor and lots of Parmesan cheese.

Ravioli with Balsamic Brown Butter

You will need: 25 oz bag frozen Cheese ravioli 4 Tbsp butter 2 Tbsp balsamic vinegar 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/3 cup toasted chopped walnuts (I like to add a little more) 1/4 cup grated Parmesan Bring pot of water to boil, add ravioli and cook 4-5 minutes until floating on the top like this. Drain.

Meanwhile, cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, like this, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan with the balsamic brown butter, fold into the sauce. Sprinkle walnuts and Parmesan over the top. Serve immediately.

*I found this recipe from the Food Network, Giada De Laurentiis, but tweaked it a little by adding less butter and a little more ravioli and walnuts.