Warm Garlic & Herb Tortellini Salad
Warm tortellini and roasted vegetables are elevated with a tangy Italian garlicky herb dressing along with a little salami and fresh herbs. Perfect for a weeknight dinner or as a side for a crowd.
Dovetailing Tip: Use the remaining package of tortellini from day 2 for tonight's salad.
Prep Time:
Cook Time:
Total Time:
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 |
| 2 tablespoons | extra-virgin olive oil |
| kosher salt and freshly ground black pepper | |
| 9 ounces | package spinach or cheese tortellini |
| 5 ounces | package baby spinach (about 8 cups) |
| 2 ounces | thinly sliced salami, cut into thin strips |
| 1/2 cup | food network kitchen™ inspirations italian herb & garlic dressing |
| 1/2 cup | torn basil or flat-leaf parsley leaves |
Directions:
Preheat the oven to 425 degrees F. Toss together the peppers, fennel, onions, 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. Combine in a large bowl with the roasted vegetables and cool slightly. Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.
Source: foodnetwork.com
