Roasted Veggie Tortellini Salad

This sensational salad is a must for any summer gathering.

20-oz. pkg. refrigerated 6-cheese tortellini pasta
1 red pepper, thinly sliced
3/4 c. red onion, thinly sliced
1/2 lb. asparagus, trimmed and cut into 1 1/2 inch pieces
salt and pepper to taste
2 T. olive oil, divided
1 zucchini, diced
7-oz. container basil pesto

Cook pasta according to package directions; drain, rinse with cold water and set aside. In a bowl, combine re pepper, onion and asparagus. Season with salt and pepper and toss with one tablespoon olive oil. Arrange red pepper mixture in a single layer on a baking sheet. Bake at 450 degrees for 10 to 12 minutes. Remove from baking sheet and set aside. Season zucchini with salt and pepper; toss with remaining olive oil. Arrange in a single layer on a baking sheet. Bake for 5 to 7 minutes, until tender but not brown. Combine roasted vegetables, cooked tortellini and pesto in a large bowl. Chill for one hour; serve chilled.

Makes 8 servings.

Zucchini Bread

You will love this simple recipe. 

It is easy by nature - uses a cake mix.

Prep: 25 min. Bake: 47 min. Cool: 25 min.

1 cup chopped pecans, divided
1 (18.25-oz.) package spice cake mix
1 1/4 cups milk
1/2 canola oil
3 large eggs
2 cups shredded zucchini (1 medium zucchini)

1. Place 2/3 cups pecans in a single layer in a shallow pan.
2. Bake at 350˚ for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally.
3. Beat cake mix and next 3 ingredients at low speed with an electric mixer for 30 seconds. Increase speed to medium, and beat 1 minute stopping to scrape bottom and down sides of bowl as needed. Stir in zucchini and 2/3 cup toasted pecans. Pour batter evenly into 2 (9- x 5- inch) lightly greased loaf pans. Sprinkle remaining 1/3 cup pecans evenly over batter.
4. Bake at 350˚ for 35 to 40 minutes or until a long wooden pick inserted in center comes  out clean. Cool in pans on a wire rack, and let cool 15 minutes before slicing.

Makes 2 loaves.

Joan’s Suggestions:
For best results, shred zucchini using the large holes of a box grater.
Using small individual bread pans produced 6 loaves (nice for sharing).

Recipe from Southern Living October 2007 p. 14

Lori's Technicolor Cake

Feeling creative in her kitchen, Lori experimented with cake batter and food coloring to create this surprise cake. She shared a piece of her magic with us.