Sometimes when my husband looks through my food magazines he marks recipes he’d like me to make sometime. When I was searching for new recipes to try, I found this one he had marked a long time ago.
He LOVED it! We had it as a side dish with dinner the other night and he’s been taking it in his lunch every day. The first day he added chopped up chicken and the second day he added canned salmon.
- 1 package (10 ounces) refrigerated spinach tortellini (1)
- 2 cups broccoli florets
- ½ large red onion, thinly sliced
- 1 cup canned garbanzo beans, rinsed and drained
- 1 cup canned red kidney beans, rinsed and drained
- 1 cup canned white kidney beans or cannelloni beans, rinsed and drained
- 1 can (6 ounces) pitted ripe olives, drained
- 1 bottle (8 ounces) creamy Italian salad dressing
- ¼ cup shredded Parmesan cheese, divided
- 1 teaspoon dried oregano
- 24 cherry tomatoes, halved (2)
Prepare tortellini according to package directions; drain and place in a large 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.
Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.
Yield: 9 servings
(1) I couldn’t get refrigerated spinach tortellini at my store so I purchased frozen cheese tortellini instead.
(2) If you don’t want to buy expensive cherry tomatoes, you can cut regular tomatoes in chunks. They will taste fine. The salad just won’t be as pretty.
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