Ingredients
Prosciutto , thinly sliced
Cantaloupe melon, cut into cubes
Directions
See above Instagram tutorial and caption.
Tortellini Salad
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/makeaheadpastasalad_1648039459032_hpEmbed_4x3_384.jpg\")
ABC News
PHOTO: Ingredients for leftover tortellini pasta salad.
\"Tortellini makes for a great pasta salad. Add some hard boiled egg, mozzarella and roasted red peppers to some tortellini with a little olive oil and red wine vinegar and you have a hearty meal that tastes great at room temp,\" Gass said.
Tip: This can be made with penne or any other short pasta. Add any preferred toppings and swap out the cheeses and protein.
Ingredients
1 lb. tri-color cheese tortellini
1 cup ciliegine, drained and halved
1/2 cup hard salami, chopped small
1/2 cup soppressata, chopped small
1 large shallot, minced
1 14oz can 365 Everyday Value artichokes in water, drained and chopped
1 cup cherry tomatoes, halved
1 cup pitted Castelvetrano olives, chopped
2 sliced fire-roasted red peppers, drained and chopped
1/2 cup fresh basil, for garnish
Vinaigrette – mix all together in a mason jar
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Directions
Cook tortellini based on package instructions; cooking in boiling water 2-3 minutes until they float. Drain and rinse to prevent overcooking and empty the tortellini into a large bowl and pour vinaigrette over the pasta. Mix and set aside.
Chop the other ingredients above, add to the bowl with the tortellini and toss until everything is evenly coasted. Serve immediately or store in the refrigerator until ready to eat. Tastes great cold or at room temp. Enjoy!
Eggplant Caprese
Tomato, mozzarella and basil get's a little more oomf in this upgraded veggie-forward dish with the addition of a thinly sliced piece of eggplant that gets a kiss of cook on a grill pan or grill. Let it sit, chill and allow the flavors to meld together for an ultimate summer dish.
Chilled Soba Noodle Salad with Cucumber, Sesame and Ginger
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/soba-noodle-salad-recipe_1624479247203_hpEmbed_2x3_384.jpg\")
The Simple Veganista
PHOTO: Chilled soba noodles with cucumber and sesame, scallion, and ginger sauce.
This dish is packed with cool and refreshing ingredients and topped with a sweet and spicy ginger scallion sauce that makes for a perfect lunch or dinner.
Total Time: 16 minutes
Ingredients
1 package (8 or 9 oz.) soba noodles
1 large English cucumber, julienned
1/2 cup cilantro, roughly chopped
Lime wedges
Ginger Scallion Sauce
3/4 cup scallions (green onions), thinly sliced
2 cloves garlic, minced
2 tablespoon fresh ginger, grated or minced
2 tablespoons sesame seeds
2 – 3 tablespoons rice wine vinegar (unseasoned)
2 tablespoons pure maple syrup
1 tablespoon toasted sesame oil
1 – 2 tablespoons tamari, soy sauce or Namo Shoyu
1 – 2 teaspoons red pepper flakes, to taste
1/2 teaspoon sriracha, optional
Directions
Sauce: In a small bowl, combine the ingredients for the sauce and set aside.
Soba noodles: Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so). Once done, rinse the soba noodles under cool running water to cool them down and stop them from cooking, or they will turn mushy.
Cucumber: In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into ¼ inch x 1 ½ inch matchsticks pieces if you don’t have a julienne tool.
Combine: Once noodles are rinsed, return to the pot they cooked in, add the cucumber, cilantro and about three quarters of the sauce, toss well. Chill in the refrigerator until ready to serve.
Serve: In a single serving dish, add half of the noodle mixture, top with half of the remaining sauce, and salt and pepper to taste. Add as much lime juice as you like. I especially loved the lime and used about 2 juicy ones for myself.
Notes
A serving of cubed tofu pairs well here, adding more protein.
I specify English cucumbers here but 2 – 3 Persian cucumbers will work too. Look for thinner cucumbers as they are the easiest to work with when using a julienne tool.
You can use regular sesame seed oil, but toasted sesame seed oil will yield the most distinct and delicious flavor!
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