Warm Tortellini and Roasted Vegetable Salad
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 ¼-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
½ cup torn fresh basil
- Preheat the oven to 425 F. Toss the bell peppers, fennel,
red onion, 2 tablespoons olive oil, ½ 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.
3 Heat the remaining ¼ 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.
dianemdaugherty 