Feeding your family

Spring has sprung

Enjoy a light and healthy salad this season

BY EMILY DICESARE

As temperatures rise and we start to emerge from our homes, it’s time to fire up those grills again!

Here is a quick and easy recipe that is a great side dish with grilled meats or seafood. It can also stand alone as a vegetarian main dish or as a delicious salad with grilled chicken, shrimp, or tofu mixed in the next day. This dish is nice at room temperature or even as a cold leftover. It’s also an easy dinner for warm summer nights when you don’t want to heat up the kitchen or stand in front of a hot grill.

Tortellini salad

INGREDIENTS 1 package refrigerated cheese tortellini 2–3 broccoli crowns 1 bell pepper Cherry tomatoes 15 oz. can chickpeas Fresh greens such as spinach, basil, or kale Cheese such as feta, goat, mozzarella, or blue Olive oil Lemon Salt and Pepper

INSTRUCTIONS 1. Cook tortellini according to package directions. 2. I like to add chopped broccoli right to the pasta for the last minute of cooking then strain all together. 3. Toss with chopped bell pepper, cherry tomatoes, and chickpeas. 4. Drizzle with olive oil and the juice of a fresh lemon. You could also substitute bottled salad dressing if you prefer. 5. Top with crumbled cheese, salt, and pepper. Chiffonade (thinly slice or mince) several large handfuls of fresh greens and/or basil and toss in just before serving.

Cooking time: 20 minutes | Serves 6–8

Feel free to add in any other veggies—grilled or fresh. Add feta, Kalamata olives, and Greek dressing to give it a Mediterranean flair. Or add sundried tomatoes and fresh mozzarella for an Italian feel. Play with flavors that appeal to your family and use what you have on hand. Enjoy!