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Tortellini Pepperoncini Salad




Source of Recipe


Cooking Light, MAY 2003






Recipe Introduction


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.





List of 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
  






Instructions



1. Cook pasta according to package directions, omitting salt and fat.
   
2. 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.
   






Final Comments


Yield: 7 servings (serving size: 1 cup)

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