During the summer months it can be too hot to cook a big meal.  Sometimes its easier to throw something quick together. While wanting something quick and easy to prepare is not a bad thing the propensity to throw something unhealthy together might be.  Even if you want to make something fast it can also be healthy and nutritious. Below are a couple recipes for pasta salads.  They are not difficult to prepare and provide a balanced meal. They can either be made fresh or prepared and then refrigerated, ready to be eaten at a moments notice.

Tortellini Salad

Ingredients

• 16 ounces cheese-filled tortellini
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, julienned
• 1 small red onion, julienned
• 1/2 cup sliced black olives
• 1/2 cup crumbled feta cheese
• 1 boneless chicken breast half, cooked and sliced into thin strips
• 1/4 cup olive oil
• 2 teaspoons grated lemon zest, minced
• 1/4 cup lemon juice
• 2 tablespoons ground walnuts
• 1 tablespoon honey

Directions

1. Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
2. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
3. In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.

Caprese Pasta Salad

Ingredients

• 1 (16 ounce) package fusilli pasta
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 cup pine nuts, toasted (optional)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved
• 3 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into strips
• salt and pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
2. Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
3. Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.