Summer lunches

Summer is the perfect time to refresh your lunch routine with vibrant, healthy options. Cold tortellini pasta salad is a fantastic choice for a midday meal — easy to pack, full of flavor and satisfying without feeling heavy. They're endlessly versatile, allowing you to mix in your favorite seasonal ingredients.

One standout combination? Berry chicken salad with honey balsamic dressing. Featuring tender chicken paired with the sweet, juicy burst of fresh berries. Packed with protein (chicken, quinoa and nuts), creamy avocado and bursting with berries for a flavor and nutrition combination that can't be beat.

Whether you're heading to work, the park or the beach, these meals will keep you energized all summer long.

Berry chicken-salad with honey balsamic dressing

Ingredients:

For the vinaigrette:

• 3 tbs balsamic vinegar
• 2 tbs honey
• 1 tbs Dijon mustard
• ¼ cup olive oil
• ¼ tsp coarse salt
• ¼ tsp freshly ground black pepper

For the salad:

• 4-6 cups spring mix
• 4 (4- to 6-ounce) cooked boneless skinless chicken breasts, cooled and sliced
• 2-3 cups fresh berries (strawberries, blackberries, blueberries)
• 1 medium ripe avocado, peeled and sliced
• ½ cup cooked quinoa, cooled
• Pinch of coarse salt and freshly ground black pepper, if desired
• Handful chopped walnuts or almonds and feta, goat or Parmesan cheese, if desired

Instructions:

• In a small measuring cup or bowl, whisk together dressing ingredients. Taste and adjust seasoning, if necessary.
• Arrange spring mix in bowls. Distribute chicken breasts, berries, avocado and quinoa on each salad. Sprinkle lightly with salt and freshly ground black pepper, if desired. Top with nuts and cheese, if desired.
• Just before serving, drizzle dressing on salad. Store leftover salad and dressing in separate containers in the refrigerator. Makes 4 servings.

Recipe adapted from fruitsandveggies.org.

Tomato and spinach tortellini salad

Ingredients:

• 1 package (19-ounces) frozen cheese tortellini
• ½ can whole peeled tomatoes, drained & chopped, from 14.5 oz can
• ½ small red onion, thinly sliced
• 1 cup baby spinach
• ½ cup Italian dressing
• ⅓ cup roasted red peppers, drained & chopped
• ⅓ cup crumbled reduced-fat feta cheese

Instructions:

• Prepare tortellini as label directs; drain, rinse with cold water and cool completely.
• In large bowl, toss tomatoes, onion, spinach, dressing, peppers and tortellini.
• Fold in feta cheese to combine. Makes 7 serving.

Recipe adapted from fruitsandveggies.org.

Next steps:

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