My son is always looking for a hearty pasta salad that he can eat before or after a workout. This one is flavorful and can be served as a main course entree. It combines cheese tortellini, tiny mozzarella balls and a delicious dressing. And, this can easily be upsized for a party. Check out Plan for a Party.

Adapted from Michael Chiarello’s Easy Entertaining

INGREDIENTS

1 9 oz pkg. spinach cheese tortellini [258g]
2 tablespoons extra-virgin olive oil, plus 1/2 cups [30mL] + [120mL]
1 cup halved grape tomatoes [150g]
2 tablespoons chiffonade basil leaves [20g]
1 green onion, minced (scallions)
3 tablespoons lemon juice [45mL]
1 pound fresh mozzarella balls [450g]
2 cups fresh arugula [300g}
Gray salt
Freshly ground black pepper
Parmesan cheese, shaved (optional) [22g]

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to room temperature.
Meanwhile, in a nonreactive mixing bowl, combine the halved tomatoes, basil, scallions, lemon juice, and remaining 1/2 cup olive oil. Mix to combine and season with gray salt and pepper to taste. When the tortellini have cooled to room temperature, toss with the vinaigrette.
To serve, add the mozzarella balls and scatter the arugula leaves over the top. Dust with parmesan cheese shavings if desired.

If my children text me saying they're feeling a bit under the weather, I usually ask, "Are you craving homemade chicken soup?" If they say they can drag themselves into the kitchen, I tell them to put together this easy soup. This is definitely chicken soup, but I call it comfort with a kick - the pinch of red pepper is just enough to help kick the common cold! My best advice: slurp two bowls and call me in the morning! For quicker comfort (and less chopping), purchase a precut onion, celery and carrot mix like Mirepoix from TraderJoe's and a Rotisserie Chicken.

INGREDIENTS

2 T butter or olive oil [30g or 30mL]
1/2 cup each: diced onion, celery and carrots [75g]
salt and pepper, to taste - about 1 T each [20g]
pinch of red pepper flakes
2T minced garlic (optional) [30g]
8 cups chicken broth [2L]
2 cups water [475mL]
4 cups diced cooked chicken [900g]
1/2 cup Italian parsley, chopped (optional) [75g]
1 cup long grained rice or wild rice/barley mix [190g]

DIRECTIONS

Heat oil or butter in large stockpot, then add onion, celery and carrots. Cook until vegetables are softened, adding 1/2 cup [120mL] chicken broth and bringing to boil.
Add garlic (if desired) salt, pepper and pinch of red pepper flakes.
Add remaining chicken broth and water, return to boil.
Lower heat to simmer and add diced cooked chicken and parsley, if using. Cook 15 - 20 minutes and then add rice.
Cook an additional 15 minutes on medium heat, or until rice is soft.

Makes 8 - 10 (1 cup) [240mL] servings

Entree Salad: Tortellini Pasta Salad

Comfort Food: Chicken and Rice Soup