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
Baja Bacon Beet Salad
In medium bowl, stir dressing ingredients together; set aside.
Hot Spiced Beets
Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.
Nutty Orange-Glazed Beets & Sweet Potatoes
Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.
Orange-Glazed Beets
Drain beets; reserve 1/2 cup liquid. In medium saucepan combine beet liquid and orange juice.
Red Cabbage & Sausage Skillet
Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.
Southwestern Chicken
Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.
