Tortellini Lunchbox Salad
Recipe type: Lunch
Serves: 4
This recipe is versatile. You can use any bean or nut that your kids like, add just about any vegetable, add cubes of Cheddar cheese or crumbled feta, or toss in some cooked chicken, shrimp, or beef.
  • 1 cup pesto-filled dried tortellini *
  • ¾ cup frozen shelled edamame, thawed
  • ¾ cup canned chickpeas, drained and rinsed
  • ½ cup dried cranberries
  • ½ cup lightly toasted sliced almonds
  • 3 tablespoons Italian salad dressing
  1. Cook the pasta according to package directions. Five minutes before it's done, stir in the edamame. Drain in a colander, place in a bowl, and cool (on the counter or in the fridge).
  2. When the pasta comes to room temperature or cooler, add the chickpeas, cranberries, almonds, and salad dressing. Stir to combine. Season with kosher salt and pepper to taste.
  3. Before packing into a lunchbox, you may want to add an additional teaspoon of the dressing.
*I used small, dried, pesto-filled tortellini for this recipe. If you use fresh or frozen tortellini, use enough so your cooked yield is 2 cups. From there, mix in the remaining ingredients.
Nutrition Information
Serving size: 1 cup Calories: 330 Fat: 13g Saturated fat: 2g Carbohydrates: 42g Sodium: 530mg Fiber: 3g Protein: 12g
Recipe by Lizs Healthy Table at