Ingredients
1
package (9 oz) refrigerated cheese-filled tortellini
1
cup drained Giardiniera vegetable mix (from 12-oz jar)
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
3
plum (Roma) tomatoes, coarsely chopped (1 cup)
4
medium green onions, sliced (1/4 cup)
2
tablespoons chopped fresh parsley
1/2
cup balsamic vinaigrette dressing
Preparation
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
Cut up large pieces in Giardiniera vegetable mix. In large bowl, mix tortellini, vegetable mix and remaining ingredients except dressing. Add dressing; toss to coat. Serve immediately, or refrigerate up to 2 hours.
