|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!
Original recipe from Weight Watchers, In One Pot © 2003.
|Colorful & nutritious|
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
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
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!