This Tortellini Caprese Salad is sure to become your favorite summer salad. It takes less than 30 minutes to prepare and tastes absolutely amazing.

Once again it’s time for Freaky Friday and this time it’s the summer edition. I’m always excited when Freaky Friday rolls around because it’s so much fun. It’s recipe swap that some of my blogger friends and I participate in.  

We’ve all been assigned a blog to pick a recipe from and then cook and share that recipe on our blog. What’s so fun is having the chance to try out another bloggers recipe and then share it with our own readers and introduce you to some great blogs.

The other fun part is that none of us know who has our blog, it’s a secret to be revealed today.

For this Freaky Friday, I was assigned Who Needs A Cape. This blog is run by Heather and Lori. These two met years ago online and eventually decided to start a blog together.

What I love about their blog is that it’s full of simple, easy, family friendly recipes. It was really hard to narrow my choice down to one recipe.

Some of the recipes that stood out to me were their Zesty Ranch Grilled Chicken Thighs as well as  Creamy Chorizo Bean Dip and Slow Cooker Pork Satay with Rice Noodles. They all sound so delicious, I can’t wait to give them a try!

Since it’s been so hot here in Minnesota, I really wanted to try a recipe that wouldn’t heat up my kitchen and wouldn’t be too heavy. So when I saw this Tortellini Caprese Salad, I knew that it was the recipe for me.

And let me tell you, it did not disappoint. It’s full of all the delicious flavors of caprese and it’s easily ready in under 30 minutes. It’s perfect as a side dish or a light main dish.

When I say this recipe is easy, I mean it’s SO easy. While the water was coming up to a boil for the pasta, I was able to prep the rest of the ingredients.

Then once the pasta was cooked, all I had to do was toss every thing together and drizzle it with some balsamic glaze. Before I knew it, I had a delicious bowl of goodness.

ENJOY!

 

#FreakyFridayRecipe Summer 2017 Edition

A Dish of Daily Life – Mexican Black Beans
An Affair from the Heart –Deconstructed Guacamole Salad
A Kitchen Hoor’s Adventures – Homemade Strawberry Frozen Yogurt Popsicles
Aunt Bee’s Recipes – P.F. Chang’s Lettuce Wrap Salad
Belle of the Kitchen – Crock Pot Honey Sriracha Meatballs
Bowl Me Over – Grilled Shrimp Nicoise Salad
The Devilish Dish – Southwestern Coleslaw
The Flavor Blender – Creamy Frozen Margarita Pie Slice with a Pretzel Crust
Full Belly Sisters – Bacon Scallion Deviled Eggs
The Foodie Affair – New Zealand Bacon and Egg Pie
Honey & Birch – Grilled Guacamole
Hostess at Heart – Easy Oven-Baked Chicken Fajitas
Lisa’s Dinnertime Dish – Tortellini Caprese Salad
PicNic – Oreo Scones
PlatterTalk – Black Bean and Roasted Corn Chowder
Seduction in the Kitchen – Peach Sweet Tea
Take Two Tapas – Spicy Margarita Shrimp Skewers
Who Needs a Cape? – No Bake Chocolate Cherry Cheesecake Parfait

 

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