From my RV kitchen

What pots and pans should you bring with you on your RV travels? Come over to my RV and peek inside my cupboards. I'll share tips on what's handy to have on the road and what's not really necessary. Stick around and I'll even show you how to make a tasty warm tortellini salad in this RV video...it's delicious!

Print this RV Pots & Pans Checklist for your travelin' kitchen!

Read guest contributor Kay Hasty's "Top 10 RV Kitchen Storage Solutions" on the RV Cooking Show blog.

Ingredients

2 9oz packages of fresh tortellini (cheese or your choice)
1 pound fresh asparagus - cut into 1"-2" pieces
2/3 pint cherry or grape tomatoes - cut in half
1/2 c red onion - thinly sliced
18 kalamata or black olives - halved
1 can artichoke hearts - drained and quartered
half a bag of baby arugula

2T high quality extra virgin olive oil
1/2 c vinegar - mix balsamic, seasoned rice and red or white vinegars

salt/pepper to taste

grated parmesan cheese

How-to

Bring large salted pot of water to boil. Add tortellini and bring to a soft boil. Add asparagus to the tortellini the last 3 minutes of cooking.

While tortellini is cooking toss all vegetables in a large mixing bowl.

In small bowl combine oil, vinegar, and salt and pepper. Whisk together.

When done, drain tortellini/asparagus and add to the large bowl of mixed vegetables. Stir to combine. Add oil/vinegar mix and stir to coat all ingredients.

Sprinkle with parmesan cheese and serve.

Additional Tips

This tasty salad is great fresh made and warm or leftover straight from the fridge.

Do you love to travel and love to eat? Find other fabulous RV Cooking Show videos sharing great RV destinations and delicious regional dishes at www.RVCookingShow.com.

Hey, we're on Twitter! Follow me at www.Twitter.com/RVCookingShow