The last week was a blur of Bluesfest, which I haven’t blogged about TOO much since I haven’t been bringing my big honking camera, and while I probably had more fun, a post without pictures is not my style. I did get to see the Roots, Ben Harper and Steve Miller, as well as lots of smaller acts that I liked just as much!

Later this week I’ll be posting a great behind the scenes post about Bluesfest – watch for it on Thursday!

In the meantime, I’ve been intending to start trying the meat free Monday thing. I love meat and I don’t think I could live without steak, but eating lots of veggies is good too (and probably cheaper!) Plus we are going to see Mr. Paul McCartney live in Montreal later in July, so why not jump on his Meat Free Mondays bandwagon?

This is a pasta salad type dish I make once in awhile – the stuff tortellini makes it a bit more filling than your average pasta salad.

Spinach Tortellini Salad

350g package of cheese tortellini
1 small pepper, or 1 cup tomatoes
10 oz spinach, chopped
½ cup Italian dressing
1/3 cup Parmesan cheese, grated
½ t garlic powder
salt and pepper to taste

Makes 4 servings

Directions:

Boil water with a pinch of salt and add tortellini, bring back to a boil and cook for 6-8 minutes. In the meantime, chop up veggies. Combine Italian dressing, cheese, salt, pepper, and garlic powder. Drain the pasta and add fresh spinach, letting it steam and wilt for 5 minutes. Then toss with veggies and dressing. That’s it!

This is good hot, but I also like it as a cold pasta salad. Enjoy!