Tortellini Salad

SmartPoints® value per serving
Total Time
18 min
8 min
10 min
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 sauce

1 pound(s), or spinach variety

canned kidney beans

15½ oz

canned artichoke hearts without oil

14 oz, drained and quartered

plum tomato(es)

4 medium, seeded and coarsely chopped

uncooked radicchio

1 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 dressing

cup(s), Parmesan-basil variety

grated Parmesan cheese

3 Tbsp

table salt

½ tsp


  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.


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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