One of my childhood friends moved to Italy 20 years ago. During a recent visit to see her, I enjoyed a scrumptious salad made with tortellini and fresh vegetables. Here’s my re-creation.
—KELLY MAPES FORT COLLINS, CO
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 package (19 ounces) frozen cheese tortellini
1 package (14 ounces) smoked turkey sausage, sliced
3/4 cup prepared pesto
2 cups fresh baby spinach, chopped
2 cups sliced baby portobello mushrooms
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 cup roasted sweet red peppers, chopped
1 cup (4 ounces) crumbled feta cheese
1/4 cup pitted Greek olives, sliced
1. Cook tortellini according to package directions.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl.
3. Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.