Tortellini with Pesto and Roasted Veggies - So flavorful and delicious! Quick and easy to make! Note: I used 10 oz tortellini, cup pesto, no yellow squash (out of season), 1 additional red (actually yellow) pepper.
Easy garden veggie barley soup that’s ready in only 30 minutes and loaded with vegetables! This quick and healthy soup will be one of your new family favorites! Vegetarian, dairy-free, and gluten-free. Thanks to Stacey Homemaker
2 cups cooked corn, fresh or frozen (see Note) avocados, cut into cubes 1 pint cherry or grape tomatoes, halved cup finely diced red onion Dressing: teaspoon grated lime zest 1 tablespoon fresh lime juice cup chopped cilantro teaspoon salt teaspoon pepper