Tortellini Bean Salad Recipe

4.5 5 6
Tortellini Bean Salad Recipe
Tortellini Bean Salad Recipe photo by Taste of Home
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Tortellini Bean Salad Recipe

Read Reviews
4.5 5 6
Publisher Photo
Beans will bring bravos when you present this pleasant pasta and veggie salad. "I first made it for friends who are very good cooks. When it was gone, they asked where the second bowl was," chuckles Lenore Adams of Dayton, Ohio. "Among my make-ahead favorites, it's a big hit every time I serve it."
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (9 ounces) refrigerated spinach tortellini
  • 2 cups fresh broccoli florets
  • 1/2 large red onion, thinly sliced
  • 1 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1 cup canned red kidney beans, rinsed and drained
  • 1 cup canned white kidney beans or cannellini beans, rinsed and drained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 bottle (8 ounces) fat-free Italian salad dressing
  • 1/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon dried oregano
  • 24 cherry tomatoes, halved

Directions

Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours.
Just before serving, stir in tomatoes and sprinkle with remaining Parmesan. Yield: 9 servings.
Originally published as Tortellini Bean Salad in Light & Tasty June/July 2001, p58

Nutritional Facts

1 cup: 218 calories, 6g fat (2g saturated fat), 44mg cholesterol, 758mg sodium, 31g carbohydrate (0 sugars, 7g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

  • 1 package (9 ounces) refrigerated spinach tortellini
  • 2 cups fresh broccoli florets
  • 1/2 large red onion, thinly sliced
  • 1 cup canned garbanzo beans or chickpeas, rinsed and drained
  • 1 cup canned red kidney beans, rinsed and drained
  • 1 cup canned white kidney beans or cannellini beans, rinsed and drained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 bottle (8 ounces) fat-free Italian salad dressing
  • 1/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon dried oregano
  • 24 cherry tomatoes, halved
  1. Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours.
  2. Just before serving, stir in tomatoes and sprinkle with remaining Parmesan. Yield: 9 servings.
Originally published as Tortellini Bean Salad in Light & Tasty June/July 2001, p58

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Reviews forTortellini Bean Salad

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alfoa User ID: 2078080 247200
Reviewed Apr. 17, 2016

"Probably 4 stars, but extra points for the vegetarian source of protein. Serve this instead of "regular" tortellini salad if any of your guests are vegetarian."

MY REVIEW
syrajoan User ID: 3427373 98325
Reviewed Jul. 13, 2014

"Awesome ! Excellent flavor !! And easy to make !! Bringing it to a family dinner today it's so good !!"

MY REVIEW
scubacas User ID: 5298067 35977
Reviewed Aug. 10, 2013

"I might make this again...probably not but if I did I would either eliminate the olives or use less and slice them rather than have them whole...they just seem to be a bit overwhelming to me. This wasn't bad but I'm sure there are some other options that would be better so next time I'm thinking of something like this for a side dish I'll try something new."

MY REVIEW
bluebowtye User ID: 119707 36532
Reviewed Feb. 9, 2010

"This is one of my favorite salads to make, especially in the summer. The italian dressing and shredded parmesan cheese along with the oregano really make it taste special. My husband doesn't really like broccoli but doesn't mind it in this delicious salad."

MY REVIEW
ragsfood User ID: 1034739 88802
Reviewed Dec. 20, 2009

"Made this numberous times. People are asking for the recipe. I change the type of beans off and on."

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