Add this fresh tortellini salad recipe to your weekend menu, stat! It features cheesy spinach tortellini tossed in my all-time favorite green goddess dressing, layered with lemony fresh greens and seasoned spring or summer vegetables.

This pasta dish manages to be light yet hearty at the same time, which is a real feat. It’s quick to make, but looks impressive. It’s versatile, too—you’ll see quite a few vegetable options below. Choose raw vegetables for the simplest preparation, as I did for these photos, or incorporate some quickly blanched vegetables, like asparagus, to expand your options.

My healthy homemade green goddess dressing comes together quickly in the blender or food processor. I suggest doubling the ingredients so you can serve the extra as a veggie dip or refrigerate it for upcoming green salads. It’s really delightful to have on hand.

Choose spinach tortellini over basic cheese tortellini to incorporate even more greens. I hope you’ll give this recipe a try. This vegetarian pasta salad is a real crowd pleaser!

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This colorful recipe has been slowly taking shape in my kitchen over the past few months. I’ve seen “Buddha bowls” all over the internet and menus lately, so I set out to make one.

What are Buddha bowls, though? How did whole-grain-and-veggie-bowls-with-tasty-sauce all become abbreviated as “Buddha bowls”?

I found some guidance in this Epicurious article by Katherine Sacks. In summary, Buddha carried a bowl with him on his journeys and accepted food as donations, which he would eat at the end of the day. Katherine also mentioned that Buddha bowls are similar to macrobiotic (macro) bowls with whole grains and steamed or raw veggies.

I created this versatile bowl with those factors in mind. This Buddha bowl recipe includes the five essential components: whole grains (brown rice), plant-based protein (edamame), veggies and greens (you have options), healthy fats (avocado), and a flavorful sauce to bring it all together (carrot-ginger).

It’s easy for Buddha bowl recipes to become complicated with the preparation of many different components, but I was careful to keep this recipe manageable. It’s unbelievably tasty and nutritious, too! I love eating leftovers all week long.

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This soba noodle dish might be just what you’re craving right now. It’s fresh, vibrant, and bursting with springtime produce, including carrots, sugar snap peas, and cilantro. Tender, nutty soba noodles complement the flavors in this unexpected pasta salad. Edamame offers plant-based protein, making this dish a hearty pack-for-lunch option.

Homemade ginger-sesame sauce brings this recipe together. I love combining veggie “noodles” with real noodles for a more balanced meal. This dish contains more veggies than noodles. It’s light and just right!

I’ve enjoyed this recipe since I originally shared it in 2014, and I’m hoping these new photos entice you to try it if you haven’t already.

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