Summer Tortellini Salad with Roasted Vegetables
This healthy tortellini salad recipe is loaded with the best summer veggies and a Mediterranean-inspired dressing of fresh herbs and olive oil. Serve it as a vegetarian main or side dish.
Servings 8 cups
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. You may need two baking sheets so that the veggies don't overlap. Toss the diced veggies in the olive oil, salt, and pepper. Spread out on the baking sheet(s). Roast for 30 to 35 minutes until tender and browned to your liking. Rotate the baking sheets halfway through the cooking time if you are using more than one. Feel free to grill the veggies to cook them instead.
Cook the tortellini according to the package instructions. Do not overcook, or else they will fall apart in the salad. Whisk together the dressing ingredients. If you want to serve the salad warm, cook the tortellini just before the veggies are finished and toss everything with the dressing while warm. If you are serving the salad cold, you can cook the tortellini and rinse with cold water after you drain them to stop the cooking process and prevent sticking.
Add the cooked tortellini, veggies, and dressing to a large mixing bowl. Stir to combine. Enjoy!
- This makes about 8 cups and serves up to 8 people as a side or 4 people as a main dish.
- Store leftovers in an airtight container in the fridge for up to 5 days. You can have the salad cold or warm. Reheat in the microwave on high for a minute or two if you want it warm. Adding a drizzle of olive oil before eating can help freshen up the leftovers.
- Possible additions include grilled chicken and shredded parmesan cheese. You can also sub different veggies and herbs.
Serving: 1cup | Calories: 340kcal | Carbohydrates: 34g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 24mg | Sodium: 355mg | Potassium: 259mg | Fiber: 5g | Sugar: 6g | Vitamin A: 639IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 2mg