Tortellini Salad

Y'all..for real. This salad is perfect. For us, tonight, it was the perfect summer dinner. It had the perfect blend of flavors and colors. It is delicious and beautiful and delicious.



The tangy banana peppers with the sweet tomatoes and basil and cheese tortellini are the best combination. This is delicious served warm, at room temperature or cold. I'm serious. You must make this.

And best of all, it's healthy!



Tortellini Salad
adapted from Cooking Light

1 (9 ounce) package fresh cheese tortellini
2 cups halved grape tomatoes
2 cups fresh baby spinach, coarsely chopped
1/2 cup chopped banana peppers
1/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil
1 (16 ounce) can navy beans
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting oil.

While the pasta is cooking combine tomatoes, spinach, banana peppers, parmesan cheese, basil, and beans in a large bowl. Drain pasta and rinse with cold water. Add pasta, lemon juice and oil to tomato mixture; toss gently.

Serving size: 1 cup

Nutritional Information
208 calories
7 g fat (2.3 g saturated fat)
26.7 g carbohydrate
10.8 g protein
4.8 g fiber
955 mg sodium