Tortellini and White Bean Salad

This delicious salad is a hearty summer meal! I prefer to make it in advance to allow the ingredients to blend and chill, however you can serve it immediately. It's a great vegetarian meal.

Print Recipe

Prep Time 20

Cook Time 15

Course Main Course, Salad

Cuisine Italian

Servings 4

Calories 210 kcal

Ingredients

1 9 oz pkg fresh cheese tortellini I buy whatever size, 8 - 10 ounces
1/2 cup sliced pepperoncini peppers These are always in my fridge for salads and sandwiches.
2 cups freshs spinach leaves coarsely chopped
2 cups halved cherry tomatoes a mix of heirloom shapes and colors makes this extra pretty
1/4 cup capers You can always find these in my fridge, as well.
1 16 oz can navy beans any small white bean works
6 Tbsp shredded fresh Parmesan cheese
1/4 cup chopped fresh basil I usually chiffonade basil
2 Tbsp fresh lemon juice
1 1/2 Tbsp Extra Virgin Olive Oil if you have a lemon or basil infused oil, all the better!

Instructions

Cook the pasta according to the package directions, but do not salt or add oil to the pot. While the pasta cooks, add peppers, spinach, tomatoes, capers, beans, cheese, and basil to a large serving bowl.
Drain the pasta, and rinse immediately with cold water. If you're serving right away, try an ice bath to cool it quickly. Blend the lemon juice and olive oil in a small bowl. Add pasta and juice/oil mixture to salad, and gently toss to coat. Serve immediately, or refrigerate until serving. Top with cracked pepper, if desired.

Keyword Pasta Salad, Salad Meal, Summer Meal, Summer Salad, vegetarian