Mediterranean Tortellini Salad Recipe

5 3 4
Mediterranean Tortellini Salad Recipe
Mediterranean Tortellini Salad Recipe photo by Taste of Home
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Mediterranean Tortellini Salad Recipe

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5 3 4
Publisher Photo
One of my childhood friends moved to Italy 20 years ago. During a recent visit to see her, I enjoyed a scrumptious salad made with tortellini and fresh vegetables. I fell in love with the dish and have been trying to recreate ever since. How'd I do? —Kelly Mapes, Fort Collins, Colorado
Featured In: Your March Meal Plan
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (19 ounces) frozen cheese tortellini
  • 1 package (14 ounces) smoked turkey sausage, sliced
  • 3/4 cup prepared pesto
  • 2 cups fresh baby spinach, chopped
  • 2 cups sliced baby portobello mushrooms
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup roasted sweet red peppers, chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup pitted Greek olives, sliced

Directions

Cook tortellini according to package directions.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl.
Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled. Yield: 6 servings.
Originally published as Mediterranean Tortellini Salad in Simple & Delicious August/September 2013, p19

Nutritional Facts

1-1/2 cups: 334 calories, 17g fat (6g saturated fat), 45mg cholesterol, 981mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 19g protein.

  • 1 package (19 ounces) frozen cheese tortellini
  • 1 package (14 ounces) smoked turkey sausage, sliced
  • 3/4 cup prepared pesto
  • 2 cups fresh baby spinach, chopped
  • 2 cups sliced baby portobello mushrooms
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup roasted sweet red peppers, chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup pitted Greek olives, sliced
  1. Cook tortellini according to package directions.
  2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl.
  3. Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled. Yield: 6 servings.
Originally published as Mediterranean Tortellini Salad in Simple & Delicious August/September 2013, p19

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grandmascooking22 User ID: 5357761 237068
Reviewed Nov. 10, 2015

"The flavors in this recipe are very tasty. I also used black olives and our favorite Hillshire farm smoked sausage. Since it's gotten cold here I wanted a hot dish for supper. So I added chicken broth and saved the pesto and feta to spoon onto each bowl. This is definitely an 'all-season' keeper. I will make it as a salad to be a side to grilled meats next summer!"

MY REVIEW
llabmik User ID: 251179 125144
Reviewed Jul. 10, 2013

"I just made this for supper last night and my whole family loved it! I substituted chicken/apple sausage for the turkey sausage as my family loves that kind. I could not find Greek olives so I substituted black olives, sliced. I would def. make this one again!"

MY REVIEW
4minnows@charter.net User ID: 351982 213374
Reviewed Jul. 8, 2013

"Very tasty.Followed the recipe exactly & got many compliments."

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