Thursday, March 29, 2012

A Week of Salads: Tortellini Pepperoncini Salad

It's Thursday y'all!

That means Night 4 of A Week of Salads. No one is starving yet, I've gotten some good workouts in, and I've lost 1 lb this week! That's a pretty good week in my mind.

Tonight was Tortellini Pepperoncini Salad. It might as well be called Everything and The Kitchen Sink Salad, there were so many appetizing elements to this salad. Lots of spinach, fresh tortellini pasta, slightly spicy pepperoncini peppers, salty capers, and more! It's definitely a meal in itself.

It's a superfast salad. Everything came together 30 minutes, making it perfect for a weeknight. The salad was chilling in the fridge, the dishes were done, and the kitchen was clean by the time the hubby got home from work. I love when that happens because that's more time I get to spend with the hubby :)

Tomorrow night is the last night of A Week of Salads, however since our weather has been summer-esque and bikini season is around the corner, I think the healthy eating is going to continue next week.

After some weekend cocktails, of course. Hey, I've earned it! :)

1 (9-oz) package fresh tortellini
2 cups cherry tomatoes, halved
2 cups fresh spinach leaves
1/2 cup pepperoncinis, sliced
6 tbsp fresh grated Parmesan cheese
1/4 cup capers
1/4 cup fresh basil, chopped
1 (16 oz) can chickpeas
3 tbsp lemon juice
3 tbsp olive oil
salt and pepper

1. Cook tortellini according to package directions. Drain and set aside to cool.
2. Combine tomatoes through chickpeas in a large mixing bowl. Add cooled tortellini to bowl.
3. Vigorously whisk lemon juice and olive oil together. Drizzle dressing over salad. Toss to combine. Season to taste with salt and pepper. Serve immediately.

Adapted from Cooking Light

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