Italian Tortellini Salad
Italian Tortellini Salad is a mix of cheese tortellini, fresh vegetables, artichoke hearts and white beans. Add Italian dressing for a bright, flavorful salad.
Ingredients
- 10 ounces cheese tortellini
- 15 ounces artichoke hearts, drained and chopped to 1/2-inch size
- 15 ounces cannellini beans, drained and rinsed
- 1 cup seedless cucumber, chopped into 1/2-inch chunks
- 2 cups grape tomatoes, halved
- 2 cups spinach leaves, stems removed, tear large pieces
- 1/2 cup Italian dressing
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon crushed red pepper, garnish, optional
Instructions
- In a Dutch oven filled with boiling water, add tortellini and cook for 3 minutes. Tortellini will rise to the top of the water. Remove and drain pasta, allow to cool slightly.
- Wash and chop tomatoes and cucumber and add them to the bowl. Drain beans and artichokes, add the to the salad. Add tortellini and mix to combine.
- Pour salad dressing over all and stir to coat. Add chopped spinach to the salad, stir and refrigerate until ready to serve.
- Garnish salad with grated Parmesan cheese before servings. Recipe makes 8 servings. Refrigerate any leftovers for up to 3 days.
Equipment
- 1 Dutch oven, for boiling tortellini
- 1 large salad bowl
Notes
Substitutions and Additions to the pasta salad:
- BEANS- Use chickpeas or garbanzo beans instead of cannellini beans. The beans make the salad comforting and delicious.
- SPINACH- Instead of fresh spinach leaves, add fresh arugula leaves. They will add a slightly peppery taste to the salad. Yum!
- TOMATOES- Don't like tomatoes? Use chopped red peppers in this side dish. They are sweet and will add color to the salad.
Nutrition
Calories: 219kcalCarbohydrates: 30gProtein: 11gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 16mgSodium: 670mgPotassium: 167mgFiber: 5gSugar: 4gVitamin A: 1094IUVitamin C: 8mgCalcium: 135mgIron: 2mg