One of my favorite early–June blooms is garden sage. Her grey-green, fuzzy, oblong leaves and woody stems stand two-feet tall with lavender-colored flowers that the resident bees just loooove. If you fancy yourself an edible garden, sage is a pretty perennial “subshrub” I’d highly recommend.

With sage blooms come all the feels of summer. Independence Day is just around the bend and, girl, you know the gatherings are soon to roll in—picnics, potlucks and barbecues, OH MY!

What shall you bring?! Look no more. This tortellini salad with avocado, veggies and fresh sage is as fresh as it is filling and sure to be a crowd pleaser.

Whether you’re after good potluck dishes, picnic food or a quick and easy dish to prep for a healthy workday lunch, this easy pasta salad recipe can be stored in the fridge for a few days (and a little longer if you mash up the avocado instead of dice it!). The zingy flavor gets even better stewing for a day or so.

Put on your creative cooking cap: add or subtract your favorite summer vegetables to deliver a dish you’ll savor. Keep in mind that craving for a crunchy bite. 

Tortellini Salad with Avocado, Veggies + Fresh Sage
Makes 10-12 single servings

Ingredients
24 oz. frozen cheese tortellini
1 avocado, diced
1 small red onion, diced
1 small orange pepper, diced
1 medium tomato, diced
1 cucumber, halved and thinly sliced
3 tsp. fresh sage, minced, reserve 1 tsp. for garnish
2 tsp. white balsamic vinegar
1-2 tbsp. extra virgin olive oil
Spritz of fresh lemon juice
Salt + pepper

Kitchen Tools
Medium Saucepan
Chef’s Knife
Large Mixing Bowl
Mandoline
Wooden Spoon
Small Serving Plates

In a saucepan, add water, a little salt and bring to a boil. Add frozen tortellini and cook until floating. Strain, douse lightly and mix in EVOO to keep separate. Cool in refrigerator for 1 to 2 hours.

Prepare your veggies. Dice avocado, red onion, orange pepper, and tomato. Mince sage. Halve cucumber and use a mandoline to slice thinly. The dressing will help “quick pickle” and wilt the tiny cuke sheets.

Add white balsamic vinegar, EVOO, squeeze of fresh lemon juice, salt and pepper to taste. Serve immediate or refrigerate until serving.

Pro herb-cutting tip: Pile your garden sage leaves and roll into a pinwheel. Thinly slice rows, then mince. Speeds up the whole process!

 

Bon Appétit!! 🥗