Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The shredded Parmesan cheese in this salad isn't powdery like finely grated Parmesan.
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, rinsed and drained
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra virgin olive oil
Directions[]
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, combine tomatoes and next 6 ingredients in a large bowl.
- Drain pasta; rinse with cold water.
- Add pasta, juice, and oil to tomato mixture; toss gently.
- Serve immediately.
Yield: 7 servings (serving size: 1 cup)