Warm Garlic & Herb Tortellini Salad

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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

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 9-ounce package spinach or cheese tortellini

One 5-ounce package baby spinach (about 8 cups)

2 ounces thinly sliced salami, cut into thin strips

1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing

1/2 cup torn basil or flat-leaf parsley leaves