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Tortellini Bean Salad

This salad is a snap to make and looks and tastes very delicious. Cheese tortellini are cooked al dente and tossed with broccoli, Parmesan cheese, beans, sliced black olives, cherry tomatoes and a prepared Italian dressing. Great barbecue salad. 

Posted on November 19, 2009 

IngredientsTortellini Bean Salad

1 package (10 ounces) cheese tortellini, refrigerated

2 cups broccoli florets

1/2 large red onion, sliced

1 cup canned chickpeas

1 cup canned red kidney beans

1 cup smoked ham, cubed

1 can (6 ounces) black olives

1 bottle (8 ounces) light creamy Italian dressing

1/4 cup Parmesan cheese, shredded

1 cup cherry tomatoes, halved


1. Cook the tortellini according to package directions. Set aside.

2. Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

2. Add broccoli, onions, beans, ham and olives. Combine the salad dressing with the cheese and pour over the salad. Toss gently. Cover and refrigerate for at least 6 hours.

3. Before serving add the tomatoes and sprinkle some more cheese if desired.




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