3/4 lb (350 g) cheese tortellini

2 cans (170 g/6 oz each) chunk light tuna in oil, drained

3 cups (750 ml) baby spinach

1 red bell pepper, roasted, peeled and cut into strips

1/2 cup (125 ml) Parmigiano-Reggiano shavings

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) lemon juice

Salt and pepper

In a pot of boiling salted water, cook the tortellini until tender. Drain and let cool.

In a salad bowl, toss all the ingredients. Season with salt and pepper.

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