Feeding the kids: Tortellini Salad

In my ongoing quest to find tasty, kid-friendly meals for you that are healthy and appropriate for the whole family, this week I chose a light meal that can be served for lunch or dinner. I found the recipe in “New Junior Cookbook,” by Better Homes and Gardens (Wiley; $16.99), which features dozens of recipes that help encourage your kids to eat healthfully and learn how to cook.

Tumbler Tortellini Salad
(Makes 5 (1-cup) servings)

Ingredients
-1 9-ounce package refrigerated cheese-filled tortellini
-2 small yellow and/or red sweet peppers, stems cut off, seeds removed and cut into bite-size strips
-1/2 of a small cucumber, peeled (if you like), seeds removed and chopped
-1 cup shredded purchased roasted chicken
-1/2 cup grape tomatoes, each cut in half
-1/4 cup sliced pitted ripe olives
-1/2 cup bottled reduced-calorie Italian dressing
-1/4 cup finely shredded Parmesan cheese

Directions
1. Cook tortellini in a large saucepan following package directions. Turn off burner. Place colander in sink. Using hot pads, carefully pour tortellini into colander to drain. Rinse with cold water and let drain.

2. Put tortellini, sweet peppers, cucumbers, chicken, tomatoes and olives in the serving bowl. Pour dressing over mixture. Stir to mix well. Cover with plastic wrap. Chill in the refrigerator for at least two hours or up to 24 hours.

3. When ready to serve, stir to mix well. Top with Parmesan.

Mom take: Make this recipe using leftover chicken and pasta for an easy weeknight meal.

Reprinted by permission of the publisher, John Wiley & Sons, Inc. from “New Junior Cookbook” by Better Homes and Gardens. Copyright 2012. Photography: Marty Baldwin