Tortellini Tapenade Salad
Look for tortellini with a chicken, mushroom, or veal filling for maximum flavor.
Yield: Makes 1 serving (serving size: 2 1/2 cups)
Recipe from
More From Health
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 401
- Fat: 9.3g
- Saturated fat: 3g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 21g
- Carbohydrate: 59g
- Fiber: 11g
- Cholesterol: 30mg
- Iron: 4mg
- Sodium: 499mg
- Calcium: 101mg
Ingredients
- 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
Preparation
- 1. In a portable container, combine all ingredients and toss well.
- 2. Refrigerate up to 24 hours. Serve at room temperature.
Tortellini Tapenade Salad Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Make-Ahead, Portable/Picnic, Quick/Easy
- MAIN INGREDIENT: Pasta
- PUBLICATION: Health
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