dessert · pasta · salad

Tortellini Salad + Strawberry Rhubarb Crisp

I can’t believe it’s already my last night in Portland. I thought I just made that annoying trip across the country? When my mom and I were at a loss for things to do this afternoon, I suggested the old stand-by: happy hour. That hour happened to be 4pm.


Did I mention we opened the place? We tried to kill time by driving around Mount Tabor (a volcano) that’s right up the street. The bar was fittingly called Caldera Public House, tying in the volcano theme.


I applaud them for their creative drink menu: Marionberry Drop and Tamarind Fizz.

We got crackin’ on the tortellini salad and strawberry rhubarb crisp when we got home. Cooking dinner is infinitely more efficient when you have a sous chef to divide and conquer.


Mom diced the veggies and baked the chicken for the colorful tortellini salad, adapted from Two Peas and Their Pod.


Tortellini Salad

10 ounce package cheese tortellini
1 chicken breast, cooked and diced*
1 can artichoke hearts, quartered
1 red bell pepper, diced
1/2 yellow bell pepper, diced
1 1/2 cups cherry tomatoes, halved
1/2 cup pitted kalamata olives
1/2 cup chopped basil
1/2 cup grated parmesan cheese
1 cup balsamic dressing (simple balsamic vinaigrette or bottled)
salt and pepper

Prep vegetables and chicken while pasta is cooking. Combine all ingredients and toss in vinaigrette to coat.

While my mom made dinner, I worked on the crisp.


We popped it in the oven before we sat down to dinner, and it was ready when we finished.


It’s the best when it’s in between piping hot and warm, topped with vanilla ice cream. This recipe is a keeper. Thanks Skinny Taste!


Strawberry Rhubarb Crisp

1 pound strawberries, hulled and quartered
1 pound rhubarb (5-6 stalks), 1 inch slices
juice and zest from half an orange
1/4 cup honey
1 tablespoon cornstarch (I forgot this and it was fine)

1 cup old fashioned oats
1/2 cup flour
1/2 cup brown sugar, not packed
1/2 teaspoon cinnamon
1/4 cup butter, melted
pinch of salt

Heat oven to 375 degrees. Add strawberries and rhubarb to an oven safe baking dish. Add orange, honey and cornstarch to fruit, and mix to coat. Combine all remaining ingredients in a bowl and mix well. Top fruit with oat mixture and bake for 40 minutes, until it’s bubbling. Cool for 10 minutes.


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