Antipasto Tortellini and Tomato Salad

 

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

• 1 Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• 2 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.