Well, I have been having major major computer issues. For awhile my computer didn’t want to turn on. It would take 5-10 tries before it finally worked – totally weird. Hen it stopped turning on at all. Sadly my motherboard went bad, so no more computer L
So my wonderful husband went downstairs to the laptop graveyard, featuring such classics as computer with shot hard drive and computer that lit itself on fire and made…..Frankenputer!!!!!!
For real. This one has the body (maybe? Is that what you call it?) and motherboard of one computer, the hard drive of another, and the RAM from a third. So, long story short, I’m back.
I thought I’d start us off with a delicious (and super easy) pasta salad. It features tortellini (one of my all time faves), broccoli and bacon. It is pretty much perfect, though I do apologize for the bad pictures, I was having major lighting issues…all part of the learning process!
An Amy Original
1 (20 oz) package 3 cheese tortellini
4 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp lemon juice
1 tbsp sugar
½ tsp minced garlic (or 1 clove)
2 tbsp onion, minced
½ tsp crushed red pepper flakes
½ tsp black pepper
1 tsp sea salt
2 broccoli crowns, cut into florets (about 3 cups)
½ cup cherry tomatoes, seeded and quartered
6 slices of bacon, cooked and crumbled
¼ cup roasted sunflower seeds
Cook the tortellini as directed on the packaging. Meanwhile, combine the balsamic vinegar, olive oil, lemon juice, sugar, garlic, onion, red pepper flakes, pepper, and sea salt. Whisk to combine.
After draining the cooking water, put the tortellini into a large bowl. Stir in the broccoli florets, tomatoes, bacon, sunflower seeds, and marinade. Cover and refrigerate at least 1 hour before serving.