Bean, Tortellini & Pesto Salad

Preparation Time: 15 minutes, Cooking Time: 10 minutes


  • 2 cans (15 ounces each) READ 3 or 4 Bean Salad
  • 1/4 cup prepared basil pesto
  • 1/2 teaspoon salt, optional
  • 1 package (9 ounces) refrigerated tortellini, any variety
  • Stir-Ins, optional*


Makes 6 servings.

  1. Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.

  2. 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.

  3. Serve at room temperature or chilled.

*Optional Stir-Ins: Grape tomatoes, halved cherry tomatoes, chopped bell pepper, and/or thinly sliced green onion.

Note: Recipe can be doubled.

Nutrition Information

Per serving (1/6 of recipe): 240 calories; 7 g protein; 36 g carbohydrate; 6.5 g fat; 630 mg sodium; 20 mg cholesterol; 3 g dietary fiber;  1.5 mg iron; 0 mg thiamin; 60 IU vitamin A; 3 mg vitamin C.