May 10

May 10 Healthy Cheese Tortellini Salad with Vegetables

Summer is coming! It’s time to put away your oversized sweaters and boots and let your skin see some sun! If you are like me, the next two weeks will be filled with planting your garden, weeding and creating a long list of outdoor projects. Last year, I was still exhausted and suffering from Endometriosis and Adenomyosis. By the end of summer, I had given up on weeding, watering my hanging baskets and tending the vegetable garden. I am so excited that my energy is coming back and my body is healing post-hysterectomy! It will be 5 months on May 11th. I am ready to start and FINISH some projects we planned last year. High on the list is turning our back porch into a 4 season room with a fireplace! I am dreaming of sitting out there this fall, reading a book with the dogs on my lap next to a warm fire (I am always thinking ahead).

This weekend, I am having my mother and sister over for a Mother’s Day brunch. The plan is to make Black Bean Sliders with Kalamata Aioli, Dill Pickle Potato and Broccoli Salad, Garlic Grilled Corn on the Cob and our new signature drink The Kenny Cocktail. These recipes will available in the next two weeks. Stay Tuned!

When having guests over for a meal, I try to find recipes that I can prepare in advance. There is nothing worse than running around the kitchen and not getting to enjoy your company. To be honest, it has taken me time to learn this valuable lesson. For years, I would get up early the day of a party and start preparing all of the food. By the time the food was ready, I would be tired and sweaty (when I am sweating it makes me angry). Now I do my best to have all of the food ready except for finishing touches the day in advance.

The recipe below can be made hours in advanced or the night before (without the dressing). If you are making it the night before, cut up all of the veggies, cook the tortellini as directed and prepare the dressing. Combine the tortellini and vegetables in a large mixing bowl with a lid and store in the fridge. Keep the dressing in a separate container and mix in 1 hour before serving.

Chive and flowers on a rusty metal background.

Chives, Green Peppers, Tomatoes, Red Onions, Carrots, Lemons, Cucumber and Summer Squash in a yellow plastic basket.

Chopped Carrots, onions, green peppers and cucumbers on a white wood background. Lemon dressing in a glass container.

Healthy Cheese Tortellini Salad with Vegetables

Author: Jodi Boatman Prep Time: 20 Minutes Cook time: 3 Minutes

Total Time: 23 Minutes Yields: 8 Servings

Print Recipe

Ingredients:

Pasta Salad:

9oz package or cheese tortellini, cooked to package instructions
1 C cherry tomatoes, sliced in half
4 TSP capers
1/3 medium english cucumber, chopped
2 medium carrots, chopped
1/2 medium green peppers, chopped
1/4 red onion, chopped small
1 small summer squash, chopped

Lemon Dressing:

1/3 C fresh lemon juice (about one large lemon)
Zest from one lemon
1/4 C olive oil
2 TSP agave nectar
1 TSP minced garlic
1 TSP dijon mustard
pinch of salt

2 TSP chives to garnish

Instructions:

Cook tortellinis and set aside to cool
Add cherry tomatoes, capers, cucumbers, carrots, green peppers, red onion and summer squash to a large serving bowl.
Whisk together all ingredients for the dressing and set aside.
Add tortellinis to the large serving bowl with veggies and pour dressing over top. Mix all ingredients being careful not to break up the pasta.
Top with chives to garnish.

Allow to sit for at least one hour before serving to let the flavors to develop.