Warm Tortellini and Roasted Vegetable Salad — Meatless Monday
You know those pasta salads in which elbow macaroni are caked with gloopy mayonnaise and mixed with too-crunchy carrots and celery? This pasta salad isn't that — at all. Food Network Magazine reworked the traditional picnic side dish into a lighter, fresher alternative, and there's not a dollop of mayo in sight.
In place of the usual tiny elbow macaroni, opt for tortellini as the main ingredient. Since they're filled with spinach or cheese, tortellini are heartier than the usual pasta, and when you start with a package of your favorite store-bought brand, they can be ready to eat in a hurry. The key to this recipe, though, is the vegetables. All it takes is a quick roast in the oven to turn colorful bell peppers, red onion and fennel into a tender, sweet mixture. Toss the just-cooked tortellini with baby kale to gently wilt the greens, and finish with a garlicky vinaigrette and fragrant basil to deliver bold flavor.
Get the Recipe: Warm Tortellini and Roasted Vegetable Salad from Food Network Magazine