Scissors and Spatulas Guest Post

I am so excited for our guest today. 

She is a craft and cooking superstar. 

If you've been to her blog, you know what I am talking about. 

She needs NO introduction really...

Meet Jen of Scissors and Spatulas...

......

Hi, I'm Jen! I'm a mom, a wife, a housekeeper, a cook, a decorator, a crafter and a blogger. My blog is a collection of everything that I enjoy from DIY projects, home decor, crafts and recipes to fun activities for the kids and our own family experiences. Hence my blog name: Scissors & Spatulas: And Everything in Between! When you visit my site, you never know what you're gonna get!

I am super excited to be here today to share a recipe with you! A couple weeks ago we had a casual dinner of brats and corn on the cob. I needed another side dish to go along with the dinner so I threw together some ingredients I had on hand to make a pasta salad. It turned out quite tasty so I thought I'd share it with you. 

2 small packages Buitoni Chicken Prosciutto Tortellini {found in the refrigerator section}, 1 small jar marinated artichoke hearts. 1 medium tomato, 1/3 cup pitted kalamata olives, a large handful of fresh basil leaves, 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1/2 tsp Italian seasoning.

Cook the pasta according to package instructions {be sure to add some salt to your cooking water}, drain and allow to cool slightly.

In the meantime, chop the tomato, artichokes, olives and basil into roughly the same size pieces {a trick I learned from Ina Garten, otherwise known as Barefoot Contessa}.

In a small bowl combine Italian seasoning, balsamic vinegar and olive oil.

Whisk to combine well.

In a separate larger bowl, add pasta and chopped veggies.

Add the dressing to the pasta and veggies.

Mix well to combine and refrigerate for several hours.
Yummy!
I would like to thank Lee La La for having me today! I hope that you'll stop by my blog and snoop around a bit!