Tortellini Bean Salad
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."
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 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
Reviews
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.
Awesome ! Excellent flavor !! And easy to make !! Bringing it to a family dinner today it's so good !!
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.
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.
Made this numberous times. People are asking for the recipe. I change the type of beans off and on.