Tortellini Pepperoncini Salad
Source: adapted from Cooking Light
9 oz cheese tortellini
2 cups halved cherry tomatoes, or chopped tomatoes
2 cups fresh spinach leaves, coarsely chopped
1/2 cup chopped pepperoncini peppers
opt: sliced red onion
6 T (1 1/2 ounces) fresh Parmesan cheese
1 (16 oz) can beans - white or red kidney or garbanzo, drained and rinsed
2 T fresh lemon juice or red wine vinegar
2 T olive oil
salt to taste, if needed
Cook pasta according to package directions.
While pasta cooks, combine vegetables, cheese and beans in a large bowl.
Drain pasta; rinse with cold water.
Add pasta and dressing, toss gently.
Serves 6