Tortellini Pepperoncini Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a cooking light recipe. I made this salad this weekend and it was so yummy and fresh! I added the green onions and figured the points as 4 points per 1 cup serving (serves 7). Ingredients:
1 (9 ounce) package refrigerated cheese tortellini |
2 cups grape tomatoes, halved |
2 cups fresh spinach leaves, coarsely chopped |
1/2 cup pepperoncini pepper, chopped |
6 tablespoons fresh parmesan cheese, shredded |
1/4 cup fresh basil, chopped |
1 (16 ounce) can navy beans, rinsed and drained well |
2 tablespoons green onions, thinly sliced |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons extra virgin olive oil |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice and oil to tomato mixture; toss gently. Serve immediately or refrigerate overnight.
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