Summer Tortellini Salad Recipe

Tortellini salad with roasted summer vegetables in a bowl with a spoon next to herbs.

This healthy meal is loaded with the best summer veggies and tossed in a Mediterranean-inspired dressing of fresh herbs and olive oil. Serve it as a vegetarian main or side dish.

Course Dinner, Lunch, Main Course, Salad, Side Dish

Cuisine American, Mediterranean

Prep Time 20

Cook Time 35

Total Time 55

Servings 1.5 cup-servings

Calories 543kcal

Author Lizzie Streit, MS, RDN

Ingredients

Tortellini with roasted vegetables

1 medium zucchini chopped into 1-inch pieces
1 medium eggplant chopped into 1-inch pieces
1 medium red bell pepper chopped into 1-inch pieces
1 small red onion chopped into 1-inch pieces; or ½ large
2 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
18 ounces cheese tortellini

Red wine herb vinaigrette

⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic minced
2 tablespoons chopped fresh basil more to taste
2 tablespoons chopped fresh parsley more to taste
¼ teaspoon salt more to taste

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F/205 degrees C. 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 2 tablespoons olive oil, salt, and pepper. Spread out on the baking sheet(s) in a single layer. Roast for 30 to 35 minutes, stirring halfway through, until tender and browned to your liking. Rotate the baking sheets halfway through the cooking time if you are using more than one.
While the veggies cook, bring a large pot of water to a boil. Cook the tortellini for 2 to 3 minutes until softened but not mushy. Do not overcook, or else they will fall apart in the salad.
Drain the tortellini in a colander. If they are delicate and you are worried about them breaking, use a spider spoon strainer instead to transfer them to a bowl.
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.
Whisk together the olive oil, red wine vinegar, garlic, basil, parsley, and salt in a measuring cup or small bowl.
Combine the cooked tortellini and veggies in a large mixing bowl. Pour the dressing over them. Stir to coat. Serve and enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

Store leftovers in an airtight container in the fridge for 2 to 3 days. You can have the salad cold or warm. Reheat in the microwave in 30-second intervals on high if you want it warm. Adding a drizzle of olive oil and/or splash of red wine vinegar 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.

Nutrition