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Tortellini Salad with Roasted Vegetables
Yield: 8-10 servings
Prep: 30 minsCook: 30 minsTotal: 1 hour
Ingredients
For Roasting Vegetables
- 1 pound eggplant, peeled and cut into one inch cubes
- 1 large red bell pepper, cut into one inch cubes
- 1 large orange bell pepper, cut into one inch cubes
- ½ pound red onion, cut into one inch cubes
- 2 tablespoons chopped fresh garlic
- 1 teaspoon dry oregano
- 1½ teaspoons sea or kosher salt
- ½ teaspoon crushed pink or black peppercorns
- 1/3 cup extra virgin olive oil
Other Ingredients
- 1 12-ounce package dry cheese tortellini
- 1 tablespoon Dijon mustard (OK to substitute whole grain if you prefer)
- 1/3 cup champagne vinegar
- 1 teaspoon sea salt
- 1 teaspoon crushed pink or black peppercorns
- 1/3 cup extra virgin olive oil
- ½ cup walnut pieces (pine nuts may also be substituted), optional
- 1 pint mixed cherry, grape or sun glow tomatoes
- ½ cup fresh basil, cut into strips
- 4 ounces feta cheese
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl toss eggplant, red and orange peppers, onion, garlic, oregano, salt, pepper and olive oil.
- Pour out onto a sheet pan and roast for 15 minutes. Flip vegetables and roast for 15 minutes more.
- Cook the tortellini according to package directions – but time it so the pasta is ready at the same time the vegetables come out of the oven. Drain pasta well.
- While vegetables are roasting, make dressing by combining mustard, vinegar, salt and pepper. While whisking, slowly pour in oil to make the vinaigrette. Set aside.
- Once the vegetables and drained pasta are ready, place in a large bowl with the dressing and gently toss.
- Toast walnut pieces in a dry pan for about five minutes to brown. Add to large bowl along with fresh tomatoes and basil. Toss again.
- At this point you can chill the mixture on a flat pan to cool quickly and when ready to serve, place in a bowl and add the feta cheese or if serving warm, sprinkle feta over the top and serve.
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