Roasted Veggie Tortellini Salad
This is a must for any gathering! Look for the tortellini and pesto in the dairy or refrigerated Italian food case.
Ingrediënten
- 20- oz. pkg. refrigerated 6-cheese tortellini pasta
- 1 red pepper thinly sliced
- ¾ c. red onion thinly sliced
- ½ lb. asparagus trimmed and cut into 1-1/2 inch pieces salt and pepper to taste
- 2 T. olive oil divided
- 1 zucchini diced
- 7- oz. container basil pesto
Instructies
- Cook pasta according to package directions; drain, rinse with cold water and set aside.
- In a bowl, combine red pepper, onion and asparagus.
- Season with salt and pepper and toss with one tablespoon olive oil.
- Arrange red pepper mixture in a single layer on a baking sheet.
- Bake at 450 degrees for 10
- to 12 minutes.
- Remove from baking sheet and set aside.
- Season zucchini with salt and pepper; toss with remaining olive oil.
- Arrange in a single layer on a baking sheet.
- Bake for 5 to 7 minutes, until tender but not brown.
- Combine roasted vegetables, cooked tortellini and pesto in a large bowl.
- Chill for at least one hour; serve chilled.
