My sons have not been eating dinner so much lately. They wake up starving and their dad and I are frustrated. So when I searched the trusty Google Reader for meatless meals, this recipe from Ezra Poundcake made the cut. I knew that even if the boys didn't eat the salad itself, there was no doubt they'd eat the tortellini and the gorgeous cherry tomatoes from the CSA.
And that's exactly what happened.
This salad was tasty and surprisingly filling. I wish I'd nixed the Parmesan and instead added chunks of mozzarella cheese.
Cheese Tortellini Salad Source Cooking Light Mix & Match Low-Calorie Cookbook via Ezra Poundcake
1 (9-ounce) package fresh cheese tortellini
2 cups halved cherry tomatoes
2 cups fresh spinach leaves, coarsely chopped
1/2 cup chopped pepperoncini peppers
6 tablespoons (1.5 ounces) shredded fresh Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16-ounce) can navy or Great Northern beans
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
Cook the pasta according to package directions, omitting the fat.
Meanwhile, combine the tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl.
Drain pasta; rinse with cold water.
Add pasta, lemon juice, and oil to the tomato mixture. Toss gently. Serve immediately.