- Total Time
A terrific summertime dinner or anytime lunch, this colorful, hearty salad is also perfect for making ahead—for any day or for a party.
frozen cheese tortellini without sauce1 pound(s), or spinach variety
canned kidney beans15 ½ oz
canned artichoke hearts without oil14 oz, drained and quartered
plum tomato(es)4 medium, seeded and coarsely chopped
uncooked radicchio1 cup(s), shredded, or 1⁄2 small head radicchio
yellow pepper(s)1 medium, seeded and thinly sliced
uncooked scallion(s)2 medium, chopped
Italian salad dressing⅔ cup(s), Parmesan-basil variety
grated Parmesan cheese3 Tbsp
table salt½ tsp
- Cook the tortellini according to package directions; drain and rinse under cold water.
- Meanwhile, combine the beans, artichoke hearts, tomatoes, radicchio, bell pepper, scallions, dressing, Parmesan cheese, and salt in a large bowl. Add the tortellini and toss well to coat. Yields 1 1/4 cup per serving.