Warm tortellini and roasted vegetables are elevated with a tangy Italian garlicky herb dressing along with a little salami and fresh herbs. Perfect for a weeknight dinner or as a side for a crowd.

Recipe courtesy of Food Network Kitchen

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Total:: 40 min
Active:: 25 min

Yield:: 4 servings

Level:: Easy

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
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

Directions

Preheat the oven to 425 degrees F.

Toss together the peppers, fennel, onions, 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. Combine in a large bowl with the roasted vegetables and cool slightly.

Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.

My Private Notes

Name: Warm Garlic & Herb Tortellini Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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; 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

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My Private Notes

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