Warm Tortellini and Roasted Vegetable Salad

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    450 calorie
  • Fat

    26 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    25 milligrams
  • Sodium

    580 milligrams
  • Carbohydrate

    45 grams
  • Fiber

    5 grams
  • Protein

    12 grams


  • 2 bell peppers (1 red, 1 yellow), cut into thick strips
  • 1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
  • 1 red onion, sliced into 1/4-inch-thick rings
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 9-ounce package spinach or cheese tortellini
  • 1 5-ounce package baby kale (about 8 cups)
  • 4 cloves garlic, sliced
  • 2 tablespoons white wine vinegar
  • 1/2 cup torn fresh basil


Step 1

Preheat the oven to 425 degrees 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.

Step 2

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.

Step 3

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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