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

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.

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Warm Garlic & Herb Tortellini Salad

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