tortellini pepperoncini salad


  • 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

Cook pasta according to package directions. 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. Makes 7 servings (serving size: 1 cup).

Nutrition: 208 calories per serving, 4.8 grams fiber

Source: Cooking Light


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