Warm Tortellini & Roasted Vegetable Salad

Hands down one of my new favorite recipes! Delicious and simple to prepare warm tortellini & roasted vegetable salad. Yum! Photograph by Ryan Dausch

Photo by Danyelle M.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    bell peppers, cut into thick strips

  • 1

    small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds

  • 1

    red onion, sliced

  • 1/4

    cup extra virgin olive oil plus 2 tablespoons

  • Salt and pepper, to taste

  • 1

    (9-ounce) package tortellini

  • 1

    (5-ounce) package baby kale

  • 4

    cloves garlic, sliced

  • 2

    tablespoons white wine vinegar

  • 1/2

    cup torn fresh basil

Directions

Preheat the oven to 425°F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables. Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

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