Tortellini Tapenade Salad

Tortellini Tapenade Salad
Photo: Travis Rathbone
Look for tortellini with a chicken, mushroom, or veal filling for maximum flavor.
Makes 1 serving (serving size: 2 1/2 cups)


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2/3 cup cooked chicken tortellini
2 teaspoons green or black olive tapenade
2/3 cup canned low-sodium white cannellini beans, rinsed and drained
1/2 cup thinly sliced red, orange, or yellow bell pepper
3/4 cup raw sugar-snap peas, halved if large, trimmed
1/2 ounce (1 1/2 TBSP) goat cheese, crumbled
Freshly ground black pepper, to taste


Prep: 12 Minutes

1. In a portable container, combine all ingredients and toss well.

2. Refrigerate up to 24 hours. Serve at room temperature.

Created date

August 2012

Nutritional Information

Calories 401
Fat 9.3 g
Satfat 3 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 21 g
Carbohydrate 59 g
Fiber 11 g
Cholesterol 30 mg
Iron 4 mg
Sodium 499 mg
Calcium 101 mg