Antipasto Tortellini Pasta Salad Made Skinny
Ingredients
- 1 (10 ounces) package refrigerated cheese tortellini, see shopping tips
- 1½ cups grape tomatoes or cherry, chopped
- ¾ cup lite salami, chopped, see shopping tips
- ¾ cup garbanzo beans or white beans, rinsed and drained
- 1 cup red bell pepper, diced
- ¼ cup black olives, drained and sliced
- ¼ cup Girard’s Light Champagne Vinaigrette salad dressing, see shopping tips
- 3-4 tablespoons balsamic vinegar, to taste
- 2 tablespoons Parmesan cheese, grated
- Black pepper, to taste
Instructions
- Cook cheese tortellini in a large pot of boiling water until al dente about 6-7 minutes. Drain and cool under cold water.
- In a large bowl, combine cooled pasta, tomatoes, salami, beans, red bell pepper and black olives. Add salad dressing and balsamic vinegar. Sprinkle in Parmesan cheese. Mix well. Be sure to use a rubber spatula so the pasta doesn’t break. Cover and refrigerate until ready to serve.
Nutrition
Serving: 1cupCalories: 172kcalCarbohydrates: 21gProtein: 8gFat: 5gSaturated Fat: 1gCholesterol: 23mgSodium: 453mgFiber: 2gSugar: 2gBlue Smart Points: 4Green Smart Points: 5Plus Points: 4