Tortellini Pepperoncini Salad

Tortellini Pepperoncini Salad Recipe
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

Nutritional Information

Calories 208
Caloriesfromfat 30 %
Fat 7 g
Satfat 2.3 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 10.8 g
Carbohydrate 26.7 g
Fiber 4.8 g
Cholesterol 9 mg
Iron 2.4 mg
Sodium 955 mg
Calcium 112 mg

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

Cook pasta according to package directions, omitting salt and fat.

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.

Note:

Nancy Hughes,

May 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note