Tortellini Salad with Roasted Vegetables

Name: Tortellini Salad with Roasted Vegetables
Yield: 1 serving
Ingredients: 1 small eggplant; 1 small zucchini; 1 small yellow squash; 1 red pepper; 1 small red onion; 3 cloves garlic; 2 tablespoons olive oil; salt and pepper; 1 16 ounce package cheese tortellini, cooked according to package instructions, rinsed and drained; 3/4 cup shredded Parmesan cheese; 1/2 cup Freshly chopped basil; 1 1/4 cups balsamic dressing; salt and pepper

User Reviews

0.0

0 reviews

Unrated

Course
Side Dish, Main Course, Salad
Cuisine
Vegetarian

Tortellini Salad with Roasted Vegetables

Iris Warren

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

1 small eggplant chopped
1 small zucchini chopped
1 small yellow squash chopped
1 red pepper chopped, seeds removed
1 small red onion chopped
3 cloves garlic
2 tablespoons olive oil
salt and pepper
1 16 ounce package cheese tortellini, cooked according to package instructions, rinsed and drained
3/4 cup shredded Parmesan cheese
1/2 cup Freshly chopped basil
1 1/4 cups balsamic dressing use your favorite brand
salt and pepper to taste

Add to Shopping List

Instructions

1. To roast the vegetables: Preheat the oven to 400 degrees F. Place the eggplant, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.
2. In a large bowl, combine tortellini, roasted vegetables, Parmesan cheese, and fresh basil. Add the balsamic dressing and gently stir until tortellini and vegetables are well coated. Season with salt and pepper, to taste. Serve the salad chilled.