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.
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