Mediterranean Tortellini Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One of my childhood friends moved to Italy 20 years ago. During a recent visit to see her, I enjoyed a scrumptious salad made with tortellini and fresh vegetables. I fell in love with the dish and have been trying to recreate ever since. How'd I do? Ingredients:
1 package (19 ounces) frozen cheese tortellini |
1 package (14 ounces) smoked turkey sausage, sliced |
3/4 cup prepared pesto |
2 cups fresh baby spinach, chopped |
2 cups sliced baby portobello mushrooms |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 cup roasted sweet red peppers, chopped |
1 cup (4 ounces) crumbled feta cheese |
1/4 cup pitted greek olives, sliced |
Directions:
1. Cook tortellini according to package directions.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl.
3. Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled. Yield: 6 servings.
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