Recipe courtesy of Food Network Kitchen
Save Recipe Print
Warm Tortellini and Roasted Vegetable Salad
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Warm Roasted Vegetable Salad with Bacon Vinaigrette

Recipe courtesy of Jessica Roy

Warm Vegetable Salad

Recipe courtesy of Giada De Laurentiis

Warm Garlic & Herb Tortellini Salad

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Salad

Roasted Vegetable Salad

Recipe courtesy of Gourmet Magazine

Roasted Vegetables Salad

Recipe courtesy of Nancy Fuller

Chopped Salad with Roasted Vegetables

Recipe courtesy of Tiffani Thiessen

Roasted Root Vegetable Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories