Tortellini Salad

1 (9-ounce) package fresh cheese tortellini

2 cups halved cherry tomatoes

2 cups fresh spinach leaves, coarsely chopped

1/2 cup chopped pepperoncini peppers

6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese

1/4 cup capers

1/4 cup chopped fresh basil

1 (16-ounce) can navy beans

2 tablespoons fresh lemon juice

1 1/2 tablespoons extravirgin olive oil

Cook pasta according to package directions, omitting salt and fat. 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.

Nancy Hughes, Cooking Light
MAY 2003