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)
--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.