Tortellini Tapenade Salad

By garciamoss

Ingredients

• 2/3 cup cooked chicken tortellini
• 2 teaspoons green or black olive tapenade
• 2/3 cup canned low-sodium white cannellini beans, rinsed and drained
• 1/2 cup thinly sliced red, orange, or yellow bell pepper
• 3/4 cup raw sugar-snap peas, halved if large, trimmed
• 1/2 ounce (1 1/2 TBSP) goat cheese, crumbled
• Freshly ground black pepper, to taste

Preparation

Step 1

1. In a portable container, combine all ingredients and toss well.
2. Refrigerate up to 24 hours. Serve at room temperature.