Tangy Tortelloni & White Bean Salad
with Arugula, Tomato & Lemon Dressing
Tangy Tortelloni & White Bean Salad
Cheesy tortelloni meets creamy white beans, peppery arugula, and juicy tomato in a bright lemon dressing for a fresh, tangy pasta salad.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 unit Cannellini Beans
- 3 ounce Carrots
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 1 unit Tomato
- 9 ounce Tortelloni
Additional Ingredients
- 1 tablespoon Olive Oil
- Salt
- ½ teaspoon Sugar
PDF
DifficultyEasy
Total Time15m
Calories680
Protein25g
Carbs104g
Fat21g
Tags:
VeggieFiber SmartQuickEasy CleanupNew
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use pasta filled without cheese or egg and choose a dairy-free dressing if needed, since the dish includes both. To make it egg-free or wheat-free, swap the filled pasta for an egg-free, gluten-free pasta that suits your diet.
What to serve with it
Serve with warm garlic bread or a simple fennel and cucumber salad to echo the bright, tangy flavors. A light tomato soup or chilled sparkling water with lemon also works well for a fresh, easy lunch or dinner.
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