Name: Tortellini Bean Salad
Prep time: 20 min
Cook time: 20 min
Yield: 9
Ingredients: 1 package (9 ounces) refrigerated spinach tortellini -; 2 cups fresh broccoli florets -; 1/2 large red onion, thinly sliced -; 1 cup canned garbanzo beans or chickpeas, rinsed and drained -; 1 cup canned red kidney beans, rinsed and drained -; 1 cup canned cannellini beans, rinsed and drained -; 1 can (6 ounces) pitted ripe olives, drained -; 1 bottle (8 ounces) fat-free Italian salad dressing -; 1/4 cup shredded Parmesan cheese, divided -; 1 teaspoon dried oregano -; 24 cherry tomatoes, halved -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tortellini Bean Salad

1. 1 package (9 ounces) refrigerated spinach tortellini -

2. 2 cups fresh broccoli florets -

3. 1/2 large red onion, thinly sliced -

4. 1 cup canned garbanzo beans or chickpeas, rinsed and drained -

5. 1 cup canned red kidney beans, rinsed and drained -

6. 1 cup canned cannellini beans, rinsed and drained -

7. 1 can (6 ounces) pitted ripe olives, drained -

8. 1 bottle (8 ounces) fat-free Italian salad dressing -

9. 1/4 cup shredded Parmesan cheese, divided -

10. 1 teaspoon dried oregano -

11. 24 cherry tomatoes, halved -

How to cook deliciously - Tortellini Bean Salad

1. Stage

Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours.

2. Stage

Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.