Tortellini Pepperoncini Salad

• 1 (9 ounce) package refrigerated cheese tortellini
• 2 cups grape tomatoes, halved
• 2 cups fresh spinach leaves, coarsely chopped
• 1/2 cup pepperoncini pepper, chopped
• 6 tablespoons fresh parmesan cheese, shredded
• 1/4 cup fresh basil, chopped
• 1 (16 ounce) can navy beans, rinsed and drained well
• 2 tablespoons green onions, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra virgin olive oil

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice and oil to tomato mixture; toss gently. Serve immediately or refrigerate overnight.

grape tomatoes, fresh spinach leaves, pepperoncini pepper, parmesan cheese, fresh basil, navy beans, green onions, lemon juice, extra virgin olive oil

Taken from www.food.com/recipe/tortellini-pepperoncini-salad-422949 (may not work)