Tortellini Pepperoncini Salad

By: Barbra Crumpacker - Archbold Memorial Hospital - Thomasville, GA
By: Barbra Crumpacker - Archbold Memorial Hospital - Thomasville, GA

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) pre-shredded fresh Parmesan cheese
  • 1/4 cup capers
  • 1/4 cup chopped fresh basil
  • 1 (16-ounce) can navy beans
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons Olive oil vinaigrette dressing

    Directions

    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 dressing to tomato mixture; toss gently.



    Serve immediately.



    Yield: 7 servings (serving size: 1 cup)
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