Roasted Vegetable Tortellini Salad
Servings: 4 servings
Ingredients
For salad:
- 1 (20 ounce) bag cheese tortellini frozen or fresh
- 1 pint cherry tomatoes halved
- 10 whole asparagus spears trimmed and cut into 2-inch pieces
- 1 small red onion diced
- 1 small zucchini diced
- 1 small yellow squash diced
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup shaved Parmesan cheese
For basil vinaigrette:
- 1 cup packed fresh basil leaves
- 2 cloves garlic smashed
- ¼ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon water or use all olive oil
Instructions
For pasta and vegetables:
- Preheat oven to 425 degrees F.
- 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, kosher salt and black pepper, 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.
For vinaigrette:
- In a food processor, add basil, garlic, kosher salt, red pepper flakes, olive oil, vinegar, and water. Pulse to start blending and add more water as necessary to thin out the vinaigrette. You want it to be slightly thick so it coats the pasta nicely.
For assembly:
- 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.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 11g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 657mg | Potassium: 499mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1150IU | Vitamin C: 41mg | Calcium: 193mg | Iron: 2mg