Tortellini Pepperoncini Salad

With spicy peppers, sweet cherry tomatoes, earthy beans, and lots of fresh herbs, this well-balanced recipe is a meal in itself. Just serve with a glass of iced tea.

Yield:

7 servings (serving size: 1 cup)

Ingredients

1. 1 (9-ounce) package fresh cheese tortellini
2. 2 cups halved cherry tomatoes
3. 2 cups fresh spinach leaves, coarsely chopped
4. 1/2 cup chopped pepperoncini peppers
5. 6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese
6. 1/4 cup capers
7. 1/4 cup chopped fresh basil
8. 1 (16-ounce) can navy beans
9. 2 tablespoons fresh lemon juice
10. 1 1/2 tablespoons extravirgin olive oil

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.

Notes