Health

Tortellini Tapenade Salad

Tortellini-Salad Travis Rathbone

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


1. In a portable container, combine all ingredients and toss well.

2. Refrigerate up to 24 hours. Serve at room temperature.


  • Prep Time:

  • Look for tortellini with a chicken, mushroom, or veal filling for maximum flavor.
  • Yield: Makes 1 serving (serving size: 2 1/2 cups)

Nutritional Information

Calories per serving: 401
Fat per serving: 9.3g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.7g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 21g
Carbohydrate per serving: 59g
Fiber per serving: 11g
Cholesterol per serving: 30mg
Iron per serving: 4mg
Sodium per serving: 499mg
Calcium per serving: 101mg

Good to Know

Look for tortellini with a chicken, mushroom, or veal filling for maximum flavor.