Warm Tortellini & Roasted Vegetable Salad

By á-70803

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

Photograph by Ryan Dausch

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

Preparation

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.