Tortellini Pepperoncini Salad

With spicy peppers, sweet cherry tomatoes, earthy beans, and lots of fresh herbs, this well-balanced recipe is a meal in itself. Just serve with a glass of iced tea.

Yield: 7 servings (serving size: 1 cup)

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) 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

Preparation

Cook pasta according to package directions, omitting salt and fat.

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.

Nutritional Information

Calories:

208 (30% from fat)

Fat:

7g (sat 2.3g,mono 2.8g,poly 0.6g)

Protein:

10.8g

Carbohydrate:

26.7g

Fiber:

4.8g

Cholesterol:

9mg

Iron:

2.4mg

Sodium:

955mg

Calcium:

112mg