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Tortellini Salad

8
Points®
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
8
Difficulty
Easy
A terrific summertime dinner or anytime lunch, this colorful, hearty salad is also perfect for making ahead—for any day or for a party.

Ingredients

Frozen cheese tortellini without sauce

1 pound(s), or spinach variety

Canned kidney beans

15½ oz

Canned artichoke hearts, drained

14 oz, drained and quartered

Plum tomato

4 medium, seeded and coarsely chopped

Radicchio

1 cup(s), shredded, shredded, or 1⁄2 small head radicchio

Yellow bell pepper

1 medium, seeded and thinly sliced

Scallions

2 medium, chopped

Italian salad dressing

⅔ cup(s), Parmesan-basil variety

Grated Parmesan cheese

3 Tbsp

Table salt

½ tsp

Instructions

  1. Cook the tortellini according to package directions; drain and rinse under cold water.
  2. 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.

Notes

During the late summer months, substitute your favorite local tomatoes for the plum tomatoes and add some chopped fresh basil. For an extra splash of color, try using tri-color tortellini.To make ahead, combine all the salad ingredients, except the dressing, cheese, and salt, then store in an airtight container in the refrigerator overnight. Just before serving, toss the salad with the dressing, cheese, and salt.

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