Warm Tortellini and Roasted Vegetable Salad

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions
  • 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.

  • 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.

  • Photograph by Ryan Dausch


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