Warm Tortellini and Roasted Vegetable Salad

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

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


  1. 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.
  2. 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.
  3. 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.
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