Tortellini Salad with Roasted Vegetables
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Course
Side Dish, Main Course, Salad
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Cuisine
Vegetarian
Tortellini Salad with Roasted Vegetables
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 eggplant chopped, small
- 1 zucchini chopped, small
- 1 yellow squash chopped, small
- 1 red pepper chopped, seeds removed
- 1 red onion chopped, small
- 3 cloves garlic
- 2 tablespoons olive oil
- salt
- black pepper
- 1 cheese tortellini cooked, rinsed, drained
- 3/4 cup Parmesan Cheese shredded
- 1/2 cup basil freshly chopped
- 1 1/4 cups balsamic vinaigrette use your favorite brand, dressing
- salt to taste
- black pepper to taste
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.
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