Name: Warm Tortellini and Roasted Vegetable Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
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; 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

Courtesy of Food Network Magazine

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Warm Tortellini and Roasted Vegetable Salad

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