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Afdrukken
–
+
servings
Kleiner
Normaal
Groter
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.
Portions:
8
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Recept afdrukken
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.
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Recipe Category
Pasta
/
Salad