Three Hearty Pasta Salads

Instructions for Tortellini Salad with Tomato Vinaigrette

Make tortellini according to package directions

Pour boiling water over sun-dried tomatoes and soak for 30 minutes

Cut cherry tomatoes in half

Drain artichoke hearts and cut into quarters

Drain red pepper and chop into small pieces

Drain sun-dried tomatoes and chop into small pieces

Chop scallion in small pieces

Julianne prosciutto

In a large bowl, place tortellini, cherry tomatoes, artichoke hearts, red pepper, scallions, and prosciutto. Toss to combine.

Make the Tomato Vinaigrette:

Cut large tomatoes in half.

Using the large hole side of a grater, rub the tomato halves over the grater until only the skin remains. Throw the skin away.

Place tomato into a bowl along with vinegar, oil, oregano, and garlic. Salt and pepper to taste.

Pour vinaigrette over salad and toss together.

Instructions for Chicken Bacon Caesar Pasta Salad

Cook pasta according to package directions

Drain pasta

Wash & cut chicken breast into small pieces

Add olive oil to a pan and sauté chicken until brown

Cook bacon until crispy then crumble into small pieces

In a large bowl, add romaine lettuce, pasta, chicken, bacon, parmesan cheese, garlic powder, Italian seasoning, and Caesar dressing.

Toss to combine.

Instructions for Lemon Shrimp & Orzo Salad

Wash & cut snap peas in half.

Bring a saucepan of water to a boil over high heat.

Add orzo and cook for 7 minutes

Add shrimp and peas to orzo and cook an additional 2-3 minutes.

Drain orzo, shrimp and peas.

Whisk oil, lemon zest and juice, green onion, dill, salt and pepper in a large bowl.

Add the orzo, shrimp and peas to the bowl and toss to combine.