Tortellini Pepperoncini Salad
1 (9 ounce) package fresh cheese tortellini
2 cups halved cherry tomato
2 cups fresh spinach leaves, coarsely chopped
1/2 cup chopped pepperoncini peppers
6 tablespoons (1 1/2 ounces) preshredded Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16 ounce) can navy beans
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine tomatoes, basil, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cols water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.
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