This roasted vegetable tortellini salad is the perfect way to use up all those summer vegetables. Perfectly roasted vegetables mixed with cheese tortellini and tangy basil vinaigrette mixed together and sprinkled with shaved Parmesan cheese. You’ll love this easy salad!
Oh man, I’ve been away for 2 weeks and I felt like I barely remembered how to log into my blog. KIDDING! I’ll never forget how to log into my blog BUT I found it really hard to get my act together and finally write a post. My energy was SO LOW and my desire to work was pretty much zero. I mean, I get it. Most people feel like that on a weekly basis but my anxiety was skyyyyyyyy high so I decided to take 2 weeks off and it was FABULOUS!
I had a HUGE video shoot (videos coming soon!!!) that was totally stressing me out so I needed this time off to really mentally prepare. By mentally prepare myself I mean stress out to the point of crying in a grocery store but then redeeming myself by waking up the morning of the shoot and NAILING my makeup and feeling like I pretty much rocked the whole day.
PLUS I got to devour cheesecake stuffed strawberries so that always makes a good day.
BUT since every single day can’t be an anxiety day off or an amazing makeup day I’m bringing you this roasted vegetable tortellini salad to serve on those normal everyday days. It’s packed full of flavor, the perfect use for all those summer vegetables and is such a great excuse to eat all the pasta! Plus it’s all wrapped together with a homemade basil vinaigrette that brings in that perfect summer and springtime flavor.
Now, technically you can use whatever vegetables you have sitting in your refrigerator but I was pretty happy with my selection of red onions, yellow squash, zucchini squash, cherry tomatoes, and asparagus. It reminds me of all the things that were found in my summer garden growing up so it’s straight up nostalgic.
Roasted Vegetable Tortellini Salad
This roasted vegetable tortellini salad is the perfect way to use up all those summer vegetables. Perfectly roasted vegetables mixed with cheese tortellini and tangy basil vinaigrette mixed together and sprinkled with shaved Parmesan cheese. You'll love this easy salad!
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 (20 ounce) bag cheese tortellini ( I used Giovanni Rana 5 cheese tortellini)
- 10 asparagus spears, cut into 2-inch pieces
- 1 small red onion, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- Kosher salt, to taste
- Shaved Parmesan cheese
For basil vinaigrette:
- 1 cup packed fresh basil leaves
- 2 cloves garlic, smashed
- Pinch red pepper flakes
- Pinch kosher salt
- 1 tablespoons olive oil
- 1 tablespoons water (or use all olive oil)
- 1 tablespoons red wine vinegar
Preheat oven to 425 degrees.
Prepare pasta according to bag directions, drain, and add to a large mixing bowl. Drizzle with 1 teaspoon olive oil and toss just so the pasta does not stick together, set aside.
On a rimmed baking sheet all the vegetables, drizzle with olive oil and kosher salt and toss to combine and equally coat.
Roast for about 10-15 minutes or until the vegetables are soft but not mushy.
Remove the vegetables from the oven and let cool while you prepare the basil vinaigrette.
In a food processor add basil, garlic, red pepper flakes, kosher salt, olive oil, water, and vinegar. Pulse to start blending and add more water as necessary to thin out the vinaigrette. You want to to be slightly thick so it coats the pasta nicely.
In the bowl with your pasta add the roasted vegetables and stir to combine. Drizzle on the desired amount of basil vinegarette and toss to coat. Sprinkle the top with shaved Parmesan if desired.