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Warm Tortellini and Roasted Vegetable Salad

April 3, 2016



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


  1. 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.


  1. 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.


From → Recipes, Salad

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