22 August, 2012

Fresh Tortellini Salad | Cooking Light

Tortellini Pepperoncini Salad ingredients
Makes 7 (1 cup each) servings
1 (9-oz) pkg fresh cheese tortellini
2 cups halved cherry tomatoes
2 cups fresh spinach leaves, coarsely chopped
1/2 cup chopped pepperoncini peppers
6 Tbsp (1.5-ozs) pre-shredded fresh Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16-oz) can navy beans, rinsed and drained well (I'll use fresh garbanzo beans.)

2 Tbsp fresh lemon juice
1.5 Tbsp extra virgin olive oil

Tortellini Pepperoncini Salad Directions
Prepare pasta
Cook pasta al dente according to package directions, omitting salt and fat.

Combine other salad ingredients
While pasta cooks, and in a large bowl, combine remaining Salad ingredients (tomatoes through beans).

Whisk together Dressing ingredients; set aside.

Finish and serve
Drain pasta; rinse with cold water. Add pasta to tomato mixture and pour over the Dressing. Toss gently and serve immediately.

Nutritional Information (Per Serving)
Calories: 208 (30.0% from fat)
Fat: 7.0g (sat 2.3g, mono 2.8g, poly 0.6g)
Protein: 10.8g
Carbohydrate: 26.7g
Fiber: 4.8g
Cholesterol: 9.0mg
Iron: 2.4mg
Sodium: 955mg
Calcium: 112mg

Tortellini Pepperoncini Salad Notes
  • Hughes, Nancy. "Tortellini Pepperoncini Salad." Cooking Light. Time Inc. Lifestyle Group.May 2003, ??. Print.

  • Hosford, Kathy. "Tortellini Pepperoncini Salad." Cooking Light. Photograph. Time Inc. Lifestyle Group. n.d. Web. 15 Aug. 2012.


Page Last Modified 18 June 2016

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