Tortellini Bean Salad

By dashy_65

Ingredients

• 1 package (9 ounces) refrigerated spinach tortellini
• 2 cups fresh broccoli florets
• 1/2 large red onion, thinly sliced
• 1 cup garbanzo beans, rinsed and drained
• 1 cup canned red kidney beans, rinsed and drained
• 1 cup canned white kidney beans or cannellini beans, rinsed and drained
• 1 can (6 ounces) pitted ripe olives, drained
• 1 bottle (8 ounces) fat-free creamy Italian salad dressing
• 1/4 cup shredded Parmesan cheese, divided
• 1 teaspoon dried oregano
• 24 cherry tomatoes, halved

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

Prepare tortellini according to package directions; drain and place in a 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.

Nutritional Analysis: One serving (1 cup) equals 218 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 758 mg sodium, 31 g carbohydrate, 7 g fiber, 10 g protein.