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Mediterranean Tortellini Salad

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. I fell in love with the dish and have been trying to recreate ever since. How'd I do? —Kelly Mapes, Fort Collins, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 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) cannellini beans, rinsed and drained
  • 1 cup roasted sweet red peppers, chopped
  • 1 cup crumbled feta cheese
  • 1/4 cup pitted Greek olives, sliced

Directions

  • Cook tortellini according to package directions.
  • Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl.
  • Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.
Nutrition Facts
1-1/2 cups: 334 calories, 17g fat (6g saturated fat), 45mg cholesterol, 981mg sodium, 25g carbohydrate (2g sugars, 4g fiber), 19g protein.

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