Tortellini Salad

This salad is the perfect thing to eat the day after a burrito-eating, beer-drinking evening.  I make this salad all of the time—it’s one of those easy staple meals that come together in minutes (boiling the water is the longest part).  The fresh vegetables, tangy banana peppers, and warm tortellini are the perfect combination and make a meal that is filling but not over-the-top heavy.  I think I got this recipe from Cooking Light originally, but what follows is how I usually make it.  Did I mention how easy this is??

Tortellini Salad
adapted from Cooking Light

Ingredients:
1 (9 ounce) package fresh cheese tortellini
2 chopped tomatoes or halved grape tomatoes
2 cups fresh baby spinach, coarsely chopped
1/3 cup chopped banana peppers
1/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil
1/8 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper

Cook pasta according to package directions.

While the pasta is cooking combine tomatoes, spinach, banana peppers, parmesan cheese, and  basil in a large bowl. Drain pasta and add pasta, lemon juice and oil to tomato mixture; toss gently.