This is an easy one, the only thing you have to cook is the tortellini.

BASIL TORTELLINI SALAD

18 ounces fresh cheese tortellini (whole wheat works fine)
3 to 4 tablespoons chopped fresh basil, or 2 tablespoons dried basil
3 to 4 tablespoons chopped fresh parsley
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice (juice of 1/2 lime)
3 tablespoons red wine vinegar
14 ounce can of diced tomatoes, drained, or two large fresh tomatoes seeded and diced
1 red bell pepper diced
1 teaspoon Lawry’s Seasoned Salt, or to taste
Fresh lettuce leaves: red leaf, green leaf or romaine

Cook tortellini per package directions.

In a large serving bowl stir and combine chopped basil and parsley with oil. Add lime juice and vinegar, stir again. Add tomatoes and bell pepper and stir again. Stir in seasoned salt. 1 teaspoon is a lot, but you want the mix to taste salty, as it will be diluted by the tortellini and lettuce. You can always start with less and add more later.

Drain cooked tortellini and add to bowl, mix well. Serve over a bed of lettuce. This works fine as a meal all by itself, and it’s nearly as good cold. Makes about 4 servings.

Note: basil is one herb that doesn’t last long after picking. Our supermarket sells entire basil plants in their produce section most of the year, roots and all, in an open-topped plastic bag, though at times they are out of it. Leaves from one of those makes just enough for this recipe.