April 18, 2012

Lunch or Side Dish - It's a Winner! Tortellini Salad

This is a great salad to make on Sunday night for lunch during the week, or a quick side to whip up for a summer picnic.  It has a fresh, light taste and is a great alternative to a tired old pasta salad.  Plus, it's a Weight Watchers recipe (4 pts per 1 1/4 cups serving).  What could be better!

Tortellini Salad (from Weight Watchers Best Eats)
Serves 8

--1 pound package of frozen spinach tortellini
--1 can (15.5 ounce) can kidney beans, rinsed and drained
--1 can (14 ounce) can artichoke hearts, drained and quartered
--1 pint grape tomatoes, halved
--1 1/2 cups of shredded red cabbage
--1 medium yellow bell pepper, thinly sliced
--2 scallions, chopped
--2/3 cup reduced-fat Italian dressing
--3 tablespoons grated Parmesan cheese
--1/2 teaspoon salt

1.  Cook the tortellini according to package directions.  Drain in a colander and rinse under cold running water.
2.  Meanwhile, combine the beans, artichokes, tomatoes, shredded red cabbage, bell pepper, scallions, dressing, cheese and salt in a large bowl. 
3.  Add the tortellini and toss to coat.

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