Mediterranean Tortellini Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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1 package (19 ounces) frozen cheese tortellini
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1 package (14 ounces) smoked turkey sausage, sliced
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3/4 cup prepared pesto
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2 cups fresh baby spinach, chopped
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2 cups sliced baby portobello mushrooms
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 cup roasted sweet red peppers, chopped
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1 cup crumbled feta cheese
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1/4 cup pitted Greek olives, sliced
Directions
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1.
Cook tortellini according to package directions.
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2.
Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl.
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3.
Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.
Nutrition Facts
1-1/2 cups: 334 calories, 17g fat (6g saturated fat), 45mg cholesterol, 981mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 19g protein.
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