So in the meantime, I’m taking advantage of some homegrown greenhouse produce. While there is no comparison to biting into a sun-warmed garden tomato come August, choosing greenhouse produce is great way to support local producers in the winter months while giving your tastebuds a little summertime tease.
Pasta salad is quintessential summer food, and this recipe in particular is one of my favourite summer potluck staples. Using the more substantial tortellini makes this dish a well rounded meal for your brown bag lunch needs too.
The ‘greek’ flavour profile is obviously flexible too. When asparagus actually is in season, tossing it with the tortellini, some sweet spring peas, shaved parmesan cheese and a lemon vinaigrette would be a fresh seasonal take.
An even quicker option would be to combine with a jar of sliced roasted red peppers, leftover pre-washed baby greens that may be showing their age at the back of the fridge, and a little of your favourite dressing.
Whatever your tastes, pasta salads are a great springboard for getting in touch with your creative culinary self.