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Tortellini Pepperoncini Salad

Cooking Light
Tortellini Pepperoncini Salad
Photo: Karry Hosford

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My Notes

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Outstanding

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
Nancy Hughes, Cooking Light, MAY 2003

Member Ratings and Reviews

5 stars
rebecca
Fantastic recipe! Very flavorful and EASY! Made once a couple of weeks ago, and have had it almost every week since then. I omit the capers as I feel their flavor gets lost with the basil, lemon and pepperoncinis. I sometimes add a few chopped slices of dry italian salami and a splash of balsamic vinegar. Perfect for summer!07/02/09

5 stars
Barrie
I made this with only one change I added more pepperoncinis. I bought the sliced so they were easy to do. Great flavors. I might try a different tortellini next time with italina ham. Side dish great. Main dish great! Make ahead to take to a lunch or brunch as a dish to pass.06/08/09