Michelle shared a pasta salad recipe in line with the summer theme in the South Arm Community Center Older Adults Community Kitchen.
This pasta salad can be served warm for dinner and cold for lunch the next day or two.
- 1/4 pound broccoli florets, cut into short length
- 250g (about 1/2 pound) fresh tortellini
- 3 tablespoons pesto (homemade or store-bought)
- 2 tablespoons toasted pine nuts
- 1 tablespoon balsamic vinegar (we used red wine vinegar)
- 8 cherry tomatoes, halved