It’s Memorial Day. The last Monday in May is set aside in the U.S. to honor the men and women who have died while serving in the Armed Forces. But it’s also considered the unofficial start-date for picnics, neighborhood potlucks and backyard barbecues. We’re taking the day off and because the Food Safety News team is spread out across the country, we’re having our third annual “virtual potluck” for our Memorial Day celebration. Dan and Helena are bringing the main dishes — slow-cooked barbecue pork sandwiches and Mussels in Wine. James and Cookson are bringing salads — Barley-Is-Boss Salad and Tortellini Pasta Salad. Mary is bringing a side dish — Roasted Cauliflower with Tahini Sauce. Suzanne is contributing her Rhubarb Crumble for dessert. We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one. Have a food safe Memorial Day celebration! The Food Safety News team. While I always expect my relatives to eclipse my culinary inadequacies at family feasts, I’m still routinely astonished by what some of them manage to achieve with one deceptively nuanced dish: Pasta salad. This recipe comes courtesy of my Aunt Bonnie, who contributed it to the latest edition of our family cookbook. Tortellini Pasta Salad 1 lb. cheese tortellini 1 c. olive oil 1 c. white wine vinegar 1 tsp. pressed garlic 10 grinds black pepper 1/4 c. fresh basil 1/2 c. fresh parsley 1/2 c. red bell pepper, diced 1/2 c. yellow bell pepper, diced 1/2 c. grated Romano cheese 1/4 c. pine nuts, toasted 1/2 c. green onions, sliced For the dressing, mix together the oil, vinegar, garlic, pepper and basil. Cook the tortellini until al dente and then drain, but do not rinse. With the tortellini still hot, toss it with dressing. Cool for 30 minutes before tossing with the remaining ingredients except the green onion slices. Just before serving, top with green onion and serve at room temperature. This should make seven or eight servings.