TORTELLINI SPINACH SALAD – February 13 – National Tortellini Day

Serves 4

[ingredients title=”Ingredients”]

• 1 9-ounce package cheese-filled tortellini
• Ice
• 1 15-ounce can white kidney beans, drained
• ½ cup plus ¼ cup shredded Parmesan cheese
• 1 large tomato, chopped
• 1 red bell pepper, chopped
• ¼ cup pitted kalamata olives
• ½ cup Italian salad dressing
• 4 cups baby spinach

[/ingredients]

[directions title=”Instructions”]

1. Cook the tortellini as directed on the package.  Drain and add ice to cool.  Once cool remove the ice.
2. Meanwhile, in a large bowl combine the white kidney beans,½ cup Parmesan cheese, tomato, bell pepper, olives, and salad dressing.  
3. Place the spinach on 4 plates and top with the mixture then the tortellini, then top with ¼ cup Parmesan cheese.

[/directions]