1 (9 oz.)
package refrigerated tortellini, any variety
Directions
Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside. Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add stir-ins if desired. Toss with bean salad. Serve at room temperature or chilled.
More Healthy Meals
More Healthy Meals
Beet & Berry Chutney
Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper.
Beets & Onions Vegetable Medley
Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.
Classic Reuben Sandwich
Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.
Corn & Broccoli Casserole
Preheat oven to 350oF. Mix corn, broccoli, 1/2 of the corn flake crumbs, egg, 2 tbsp.
Parmesan Wax Beans
In saucepan, sauté celery and onion in 2 tbsp. of butter; remove from heat and blend in flour.
Steak & Potato Skillet
Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.