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, and here’s my re-creation.
—Kelly Mapes, Fort Collins, CO
Takes: 30 min. • Makes: 6 servings
1 pkg. (19 oz.) frozen cheese tortellini
1 pkg. (14 oz.) smoked turkey sausage, sliced
3/4 cup prepared pesto
2 cups fresh baby spinach, chopped
2 cups sliced baby portobello mushrooms
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 cup roasted sweet red peppers, chopped
1 cup (4 oz.) crumbled feta cheese
1/4 cup pitted Greek olives, sliced
1. Cook the cheese 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 bowl.
3. Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve salad warm or refrigerate until chilled.
Per serving: 1 1/2 cups equals 334 cal., 17g fat (6g sat. fat), 45mg chol., 981mg sodium, 25g carb. (2g sugars, 4g fiber), 19g pro.