Cheese Tortellini Salad

Cheese Tortellini Salad

If your salad needs more punch (or you just feel like experimenting), toss in some thinly sliced red onion, Kalamata olives or feta cheese. Or just double the dressing.

• 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 (1.5 OUNCES) SHREDDED FRESH PARMESAN CHEESE
• 1/4 CUP CAPERS
• 1/4 CUP CHOPPED FRESH BASIL
• 1 (16-OUNCE) CAN NAVY OR GREAT NORTHERN BEANS
• 2 TABLESPOONS FRESH LEMON JUICE
• 1 1/2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1. Cook the pasta according to package directions, omitting the fat.
2. Meanwhile, combine the tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl.
3. Drain pasta; rinse with cold water.
4. Add pasta, lemon juice, and oil to the tomato mixture. Toss gently. Serve immediately.