Description
A vibrant pasta salad featuring cheese-stuffed tortellini and a medley of oven-roasted vegetables tossed in a tangy balsamic vinaigrette.
Ingredients
Scale
- 16 oz cheese tortellini
- 2 bell peppers (red and yellow), chopped
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, diced
- 3 tablespoons olive oil (for roasting)
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon honey or maple syrup
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped bell peppers, zucchini, and red onion on a sheet pan with 3 tablespoons of olive oil, minced garlic, salt, and pepper.
- Roast the vegetables for 20-25 minutes, stirring halfway through, until the edges are caramelized and tender.
- While vegetables roast, boil a pot of salted water and cook the tortellini according to the package instructions until al dente. Drain and rinse briefly with cool water.
- In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, salt, and pepper until emulsified.
- In a large mixing bowl, combine the cooked tortellini and roasted vegetables.
- Pour the balsamic dressing over the mixture and toss gently to coat.
- Fold in the fresh basil leaves and serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch/Dinner
- Method: Roasting
- Cuisine: Italian-inspired