Tortellini Pepperoncini Salad

Photo: Karry Hosford

With spicy peppers, sweet cherry tomatoes, earthy beans, and lots of fresh herbs, this well-balanced meatless recipe is a meal in itself. Just serve with a glass of iced tea.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 30%
  • Fat: 7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.8g
  • Carbohydrate: 26.7g
  • Fiber: 4.8g
  • Cholesterol: 9mg
  • Iron: 2.4mg
  • Sodium: 955mg
  • Calcium: 112mg

Ingredients

  • 1 (9-ounce) package fresh cheese tortellini
  • 2 cups halved cherry tomatoes
  • 2 cups fresh spinach leaves, coarsely chopped
  • 1/2 cup chopped pepperoncini peppers
  • 6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese
  • 1/4 cup capers
  • 1/4 cup chopped fresh basil
  • 1 (16-ounce) can navy beans
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extravirgin olive oil

Preparation

  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.
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Tortellini Pepperoncini Salad Recipe at a Glance
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