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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Beans will bring bravos when you present this pleasant pasta and veggie salad. I first made it for friends who are very good cooks. When it was gone, they asked where the second bowl was, chuckles Lenore Adams of Dayton, Ohio. Among my make-ahead favorites, it's a big hit every time I serve it. Ingredients:
1 package (9 ounces) refrigerated spinach tortellini |
2 cups fresh broccoli florets |
1/2 large red onion, thinly sliced |
1 cup canned garbanzo beans or chickpeas, rinsed and drained |
1 cup canned red kidney beans, rinsed and drained |
1 cup canned white kidney beans or cannellini beans, rinsed and drained |
1 can (6 ounces) pitted ripe olives, drained |
1 bottle (8 ounces) fat-free italian salad dressing |
1/4 cup shredded parmesan cheese, divided |
1 teaspoon dried oregano |
24 cherry tomatoes, halved |
Directions:
1. Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours.
2. Just before serving, stir in tomatoes and sprinkle with remaining Parmesan. Yield: 9 servings.
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