Name: Southwest Tortellini Pasta Salad
Yield: 8 1 cup servings
Ingredients: 10 ounce three cheese refrigerated tortellini; 5 oz Grilled Chicken Breast (cooked and chopped); 1 cup Corn (fresh cooked, canned or frozen); 15 ounce can black beans (drained and rinsed); 1 red bell pepper chopped; 1 avocado (peeled, seeded and chopped); 1 1/2 cups cherry tomatoes (halved); 1/4 cup red onion (chopped); 1/4 cup fresh cilantro (chopped); 2 Tablespoons Avocado Oil; juice from 2 limes; 2 Tablespoons rice vinegar; 1 clove garlic (minced); 1/2 teaspoon granulated sugar; 1 teaspoon chili powder; 1 teaspoon ground cumin

Southwest Tortellini Pasta Salad

September 19, 2025 by Dinner Tonight

🌮🥗 Spice up your lunch with the Southwest Tortellini Pasta Salad! 🥗🌮

Need something fresh, filling, and full of flavor? This tossed-together gem hits all the notes:

✨ What’s inside
• Three-cheese tortellini
• Grilled chicken
• Corn & black beans
• Red bell pepper, cherry tomatoes & avocado
• Red onion + cilantro

✨ The zesty dressing
Made with avocado oil, lime juice, rice vinegar, garlic, chili powder & cumin — balanced with a touch of sugar. 💥

✨ Why you’ll love it

Great mix of protein + veggies = satisfying, yet light
Tex-Mex vibes make it fun & vibrant
Super flexible: serve it as a side, a main, or even pack it for lunch tomorrow

🕒 Takes just a little prep time and then literally toss ‘n’ go. 😋

Southwest Tortellini Pasta Salad

Servings

8 1 cup servings

Servings

8 1 cup servings

Southwest Tortellini Pasta Salad

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Salad

10 ounce  three cheese refrigerated tortellini
5 oz Grilled Chicken Breast cooked and chopped
1 cup Corn fresh cooked, canned or frozen
15 ounce can black beans drained and rinsed
1 red bell pepper chopped
1 avocado peeled, seeded and chopped
1 1/2 cups cherry tomatoes halved
1/4 cup red onion chopped
1/4 cup fresh cilantro chopped

Dressing

2 Tablespoons Avocado Oil
juice from 2 limes
2 Tablespoons rice vinegar
1 clove garlic minced
1/2 teaspoon granulated sugar
1 teaspoon chili powder
1 teaspoon ground cumin

Servings: 1 cup servings

Units:

Instructions

Cook the tortellini according to package instructions. Drain and rinse with cold water.
Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
Combine all the dressing ingredients in a resealable jar. Shake until combined. Pour the desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.

Recipe Notes

Greek Protein Bowls

August 6, 2025 by Dinner Tonight

Fill your day with a vibrant Greek Protein Bowl- packed with bold Mediterranean flavors and wholesome goodness. This power- packed bowl features air fried chicken, crisp cucumbers, juicy tomatoes, kalamata olives, red onions and a sprinkle of feta cheese, all served over delicious cottage cheese. Finish your bowl with dollop of tzatziki, it is the perfect balance of fresh, filling and flavorful.

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Ingredients

Chicken

1 pound chicken breasts boneless, skinless
2 tablespoons olive oil
1 tablespoon Greek Seasoning
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder

For the Bowl

2 cups high protein cottage cheese
1 tablespoon Greek Seasoning
2 cups cherry tomatoes halved
2 cups English cucumbers diced
4 cups romaine lettuce shredded
1 cup red onion thinly sliced
1/2 cup feta cheese

Servings: bowls

Units:

Instructions

Chicken

Wash hands thoroughly.
Clean and prep your area.
In a large bowl, mix olive oil, lemon zest, lemon juice, honey, garlic powder and Greek seasoning.
Flatten chicken to about ½ inch thick and marinate in a shallow dish or Ziploc bag for at least 30 minutes, or up to several hours.
Preheat your air fryer to 380 degrees F. Cook chicken for 7 minutes on one side and flip, cooking an additional 3-4 minutes. Internal temperature should reach 165 degrees.
Allow the chicken to rest for 5 minutes before slicing. Serve with Tzatziki sauce if desired.

Assemble the Bowl

Mix Greek seasoning with the cottage cheese.
Layer bowl with lettuce, cottage cheese, tomatoes, cucumber, red onions and sliced chicken.
Top with a tablespoon of Tzatziki, if desired.

Recipe Notes

Tzatziki sauce not included in nutritional analysis.

Greek Orzo Pasta Salad

June 3, 2025 by Dinner Tonight

This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!

Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.

Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Ingredients

Dressing

4 tablespoons lemon juice
4 tablespoons red wine vinegar
1/2 tablespoon lemon zest
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad

10 ounces chickpea orzo pasta
2 cups romaine lettuce hearts chopped into ½-inch pieces
2 cups cherry tomatoes quartered (or halved if small, to match size of other ingredients)
1 medium orange bell pepper diced into ½-inch pieces
1 medium English cucumber diced into ½-inch pieces
1/2 small red onion finely chopped
1/4 cup fresh herbs minced (such as dill, mint, basil, oregano, or parsley - use your favorite mix)
1/2 cup kalamata olives halves
1/2 cup reduced fat feta cheese crumbled

Servings: 3/4 cup servings

Units:

Instructions

Dressing:

Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
Begin adding the oil in a thin, steady stream while whisking or blending vigorously.

Salad

Bring a large pot of water to a boil.
Prepare the pasta according to the package directions and drain once cooked.
Once drained toss the orzo with a portion of the dressing so it does not stick together.
Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.

Recipe Notes

Greek Pasta Salad Nutrition Facts Serving size 3/4 cup 16 Amount per serving Calories 160 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 210 mg 9 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 1.2 mg 6 % Potassium 330 mg 8 %

Southwest Chicken Salad

March 27, 2025 by Dinner Tonight

No more boring lunches! This Southwest Chicken Salad is an easy and flavor packed recipe to meal prep for a week of nutritious lunches for your family. Serve as is or wrap in whole wheat tortillas for some added carbohydrates and whole grains. Enjoy!

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Ingredients

12 ounces drained canned chicken in water skinless, chopped (24 ounces undrained)
8 ounces low sodium black beans drained and rinsed
8 ounces canned corn unsalted, drained
1/2 cup cherry tomatoes quartered
1/2 medium red onion chopped
1/4 cup bacon bits
1/4 cup cilantro leaves chopped
1 1/4 cup nonfat plain Greek yogurt
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 chili powder
Juice of 1 lime
6 cups chopped romaine lettuce

Servings: servings

Units:

Instructions

In a large bowl combine the chopped chicken, beans, corn, tomatoes, red onions, bacon bits, and cilantro.
In a small bowl combine the greek yogurt, garlic powder, cumin, chili powder, and lime juice.
Add the greek yogurt mixture to the chicken mixture and toss until evenly combined.
Serve 1 cup of chicken salad with 1 cup of chopped romaine lettuce.

Recipe Notes

Southwest Chicken Salad Nutrition Facts Serving size 1 cup (256g) 6 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 320 mg 14 % Total Carbohydrate 20 g 7 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 100 mg 8 % Iron 2.2 mg 10 % Potassium 510 mg 10 % %

Zesty Veggie Flatbread

March 7, 2025 by Dinner Tonight

Craving something fresh and flavorful? Try our zesty veggie flatbread, loaded with vibrant vegetables! Perfect for a quick lunch or a light dinner, it’s a delightful way to enjoy your greens.

Zesty Veggie Flatbread

Servings

2 servings

Servings

2 servings

Zesty Veggie Flatbread

Servings

2 servings

Servings

2 servings

Ingredients

2 servings Homemade Pesto
1/4 cup roasted red peppers
1/2 cup cherry tomatoes halved
1/4 cup red onion chopped
1/2 cup Asparagus spears sliced on bias (about 4 spears)
1/2 cup carrots sliced in rounds
1/4 cup mozzarella cheese shredded, low sodium
1 flatbread
2 Tablespoons fresh basil for garnish

Servings: servings

Units:

Instructions

Preheat oven to 425 degrees and rinse all fresh vegetables under cool running water before preparing.
Prepare pesto according to recipe directions https://dinnertonight.tamu.edu/recipe/pesto/.
Prepare all toppings - roasted red peppers, cherry tomatoes, red onion, asparagus, carrots, mozzarella cheese and garnish
Lay flatbread on non stick baking sheet. Spread made pesto on flatbread leaving about ½ inch along the edge.
Layer the vegetable toppings on top of pesto on flatbread. Sprinkle half of mozzarella and save the rest for topping after baking.
Bake in the oven for 20 minutes until edges are brown and crispy and vegetables are softened but still have a little firmness to them.
Remove flatbread from the oven and sprinkle the remaining mozzarella cheese and basil leaves for garnish. Enjoy!

Recipe Notes

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