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Tortellini Salad with Roasted Vegetables

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8-10 servings

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

  1. Preheat oven to 425 degrees F.
  2. In a large bowl toss eggplant, red and orange peppers, onion, garlic, oregano, salt, pepper and olive oil.
  3. Pour out onto a sheet pan and roast for 15 minutes. Flip vegetables and roast for 15 minutes more.
  4. 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.
  5. 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.
  6. Once the vegetables and drained pasta are ready, place in a large bowl with the dressing and gently toss.
  7. 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.
  8. 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.