Warm Tortellini and Roasted Vegetable Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 450 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 25 milligrams
- Sodium
- 580 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 5 grams
- Protein
- 12 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.