Every once in a while I revisit the urge to talk about great leftover meals. This is one of those urges. Leftover barbecue salmon, 6-minute Parmesan stuffed tortellini, crushed blue cheese chunks, yellow and red peppers, a little arugula, rapini tops in flower and fresh yellow cherry tomatoes. Yummo.
Cook tortellini, just before it's finished, add the peppers to soften, wilt arugula in the water seconds before straining the pasta. Add in crumbled blue cheese, warmed salmon bits. Top with fresh rapini flowering tops and fresh tomatoes. Crushed pepper, a little olive oil to taste - and the final topper: freshly made herb salt.
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