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Tortellini and Kidney Bean Salad Recipe

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This recipe for Tortellini and Kidney Bean Salad is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9 oz package of fresh cheese tortellini
Dressing:
½ t. sugar
½ t. dried Italian herb seasoning
1/8 t pepper
3 T olive oil
3 T Balsamic Vinegar
Salad:
1/3 cup chopped red onion
1 5 oz can kidney beans, drained
1 sm cucumber
2 T parsley
1 bunch leaf lettuce
Directions:
Directions:
Cook tortellini according to pkg. directions. Rinse, drain and set aside. In large bowl stir together all dressing ingredients. Add tortellini and all salad ingredients. Toss to coat. Cover and refrigerate ant least 2 hours.
Yield 6 side dishes or 4 main dishes
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
My family grew up running rivers in the Western U.S. This salad was always a big hit on any river trip and it doesn’t pose the food poisoning risks that many mayo based salads do. This one can sit out at the pot luck until the preacher has done his entire sermon and there are no worries.

 

 

 

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