What's For Dinner: Tortellini Salad

There's a gentle hum to May, isn't there? The world outside begins to stretch and yawn, shedding its cooler sleep for the warmth of longer days. For those of us who find solace in stillness and the rhythm of home, this season brings a particular kind of grace. I often find myself reflecting on the small mercies – the way the light falls through the window in the late afternoon, the first bloom on a favorite perennial, or the simple comfort of a shared meal.

In the midst of life's beautiful, sometimes overwhelming, busyness, I believe we're called to carve out spaces for peace. Not just in our spirits, but sometimes, even on our plates. This isn't about rushing or mastering some grand culinary feat; it's about choosing nourishment that feels right for the soul, and for the season. This tortellini salad is one of those dishes for me. It’s hearty enough to feel satisfying, yet fresh enough to welcome the warmer air. It's an invitation to simply be, to gather wholesome ingredients, and to enjoy the process of putting something good into the world, one bowl at a time.

It’s the kind of meal that allows for contemplation while stirring, for a moment of inner calm as you chop. And truly, isn’t that what we often long for at the end of a day?

Ingredients

• 1 (19-ounce) package refrigerated cheese tortellini (or spinach, or a mix!)
• 1 pint cherry or grape tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• 1/4 red onion, thinly sliced or finely diced
• 1/2 cup crumbled feta cheese or small fresh mozzarella balls (bocconcini)
• 1/4 cup Kalamata olives, halved (optional, but a lovely salty touch)
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup Italian dressing (your favorite bottled or homemade vinaigrette)
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking and cool them down. A gentle rinse is all that's needed.
2. While the tortellini cooks, prepare your vegetables. Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice or finely dice the red onion. If using fresh mozzarella, you might want to halve the larger bocconcini.
3. In a large bowl, combine the cooled tortellini, halved tomatoes, diced cucumber, bell pepper, red onion, feta or mozzarella, and olives (if using).
4. Pour the Italian dressing over the mixture. Add the chopped fresh basil and parsley. Gently toss everything together until all ingredients are well-coated.
5. Season with salt and freshly ground black pepper to your liking. Taste and adjust seasonings as needed.
6. For best results, cover the bowl and refrigerate for at least 30 minutes to an hour before serving. This allows the flavors to meld beautifully. It's also perfectly lovely served right away if gentle patience isn't in abundant supply.

Serving this tortellini salad reminds me that nourishment isn't just about what we eat, but how we encounter it. It's a way to offer hospitality to ourselves and to those we share our lives with, without fanfare. In these busy times, finding moments of connection over a simple, wholesome meal feels like a little blessing, a small affirmation of goodness in the everyday.

What simple meal or moment has brought a sense of serene gratitude into your May lately?

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Photo by Eiliv Aceron (@shootdelicious)

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