pen rainbow

Tuesday, November 12, 2013

Tuesday's Cupboard—Tortellini Salad

A big, hearty pasta salad with bright colors & robust flavors!

Serve this fantastic salad over greens with warm crusty bread


This is one of my go-to make ahead recipes for potlucks.  It's low-cal (264 calories for a 1-1/2 c. serving), full of heart-healthy veggies, and it's even better as leftovers.  This makes a fantastic brown bag lunch!

Serves 8 

Original recipe from Weight Watchers, In One Pot © 2003.

Colorful & nutritious


Tortellini Salad

INGREDIENTS

1 - 1 pound package of fresh tortellini from the refrigerated case

1 - 15.5 ounce can of kidney beans, rinsed & drained

1 - 14 ounce can of artichoke hearts in water

4 ripe plum tomatoes, chopped coarsely

1 small head of radicchio, chopped

2 medium bell peppers, red & yellow or green & red, any color combo

1 bunch of green onions, cleaned & chopped

2/3 cup bottled Italian dressing (I like Newman's Own Family Style)

1/4 cup grated Parmesan cheese

kosher salt to taste (about 1/2 tsp) & freshly ground black pepper


MAKE IT

1.  Cook the tortellini according to package directions.  Rinse & drain under cold water.  Let cool.

2.  Meanwhile, combine the beans, artichoke hearts, tomatoes, radicchio, bell peppers, green onions 
& dressing.

3.  Add the tortellini, dump the Parmesan on top & combine.  Season with kosher salt & freshly ground black pepper to taste.

4.  Serve over fresh mixed greens ~ delicious!  


Enjoy!