This is definitely the weather for salads and cold soups. Summer may be almost done for some of you, but in Hawaii, it is here in full force. I don't want to even think about turning my oven on. The perfect dinner salad is one where you open the refrigerator, take everything out, toss the contents together in a nice big bowl, and that is IT. You have my permission to stand for long moments, with the fridge door open just enough to almost enclose yourself inside.
Start with your al dente noodles (tasty gluten free ones, by the way), rinse, toss them with a bit of olive oil, and set aside to cool down. Into the bowl go chunks of fabulous, grilled tuna, left from yesterday's meal, tender green beans, just lightly steamed, crispy slices of cucumber, marinated slivers of paprika peppers, kalamata black olives, and lashings of romaine, all nicely coated with an olive oil, garlic and balsamic vinaigrette.
So, I am contributing my beat-the-heat, Ahi Tortelli Salad for our weekly Presto Pasta Nights get-together, currently hosted by our illustrious founder and maintainer, Ruth of Once Upon a Feast. Check out the many tasty dishes there for meal inspiration. I get tons of great ideas every week.