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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

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Rate this recipe 4.5/5 (2 Votes)


  • 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


Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

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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