After a week away, I’m so happy to return to the table with you. There’s something especially grounding about coming home, gathering loved ones, and sharing food that feels both effortless and celebratory. In these late summer days, I’ve been leaning into dishes that expand easily to feed a crowd—whether it’s a house full of guests, a potluck with friends, or a backyard evening around the grill. The key, I’ve found, is preparing meals that are adaptable, vibrant, and unfussy. This week’s recipe is just that: a colorful Tortellini Salad tossed with an herby vinaigrette that brings summer’s flavors right to the center of the table.

What I love most about this salad is how a small package of tortellini stretches beautifully when paired with seasonal vegetables and fresh herbs. It’s endlessly flexible—you can use what’s on hand or mix and match with what you’ve brought home from the market. The result is a dish that looks and tastes abundant, yet comes together with ease.

---

Tortellini Salad with Herby Vinaigrette

Ingredients

• 1 (9 oz) package cheese-filled or spinach & cheese tortellini, uncooked
• 2 cups broccoli florets
• 1 pint cherry tomatoes, halved
• 2 cups sliced fresh mushrooms
• 2 cups corn kernels (fresh, frozen, or sliced from leftover corn on the cob)
• Parmesan cheese, grated to taste
• Salt and pepper to taste
• Herby vinaigrette (recipe below)

Instructions

1. Cook tortellini according to package directions. Set aside.
2. Blanch broccoli: boil for 1 minute, then plunge into cold water to keep its bright color.
3. Sauté mushrooms in butter or olive oil until just browned, keeping a bit of crispness.
4. Combine broccoli, tomatoes, mushrooms, and corn in a large bowl. Add the tortellini and parmesan. Season with salt and pepper.
5. Toss with herby vinaigrette. Cover and chill until serving. Garnish with more fresh herbs and parmesan.

Variation: For a Mediterranean twist, add diced cucumber, black olives, and crumbled feta cheese. These additions bring a fresh, briny brightness and transform the salad into something that feels more Greek in spirit.

---

Herby Vinaigrette

Ingredients

• ½ cup chopped fresh chives
• 2 Tbsp chopped parsley
• 2 Tbsp chopped basil
• 1 Tbsp chopped dill (plus more for garnish)
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp pepper
• ½ tsp sugar
• ½ tsp chopped oregano
• ½–1 tsp Dijon mustard
• ⅓ cup red wine vinegar
• ⅔ cup olive oil

Instructions
Combine all ingredients in a jar, cover tightly, and shake vigorously. Yields about 1¼ cups.

---

When I served this at our table, I doubled the recipe so there was plenty to pass around. I chose a fun bowl for serving, added a sprinkle of herbs on top, and set the table with our Here Comes the Sun napkins in cardinal red. Candles flickered, flowers lined the center of the table, and the evening carried that easy, late-summer magic. Alongside the salad, I made a favorite spinach pie (you can find the recipe here), and Alexander and Krister grilled chicken to complete the meal.

This kind of gathering reminds me that beautiful food doesn’t have to be complicated. It’s the shared moments—passing bowls, clinking glasses, lingering conversations—that make the table glow. I hope this tortellini salad brings that same ease and joy to your next gathering, big or small.