Tortellini Pepperoncini Salad

Tortellini Pepperoncini Salad
Photo by Karry Hosford


  • 2 cups halved cherry tomatoes
  • ¼ cup capers
  • 6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese
  • ¼ cup chopped fresh basil
  • 1 (16-ounce) can navy beans
  • 1 (9-ounce) package fresh cheese tortellini
  • 1 ½ tablespoons extravirgin olive oil
  • + 3 more ingredients
    • ½ cup chopped pepperoncini peppers
    • 2 tablespoons fresh lemon juice
    • 2 cups fresh spinach leaves, coarsely chopped

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.

View full recipe at My Recipes


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