This is my new faaaaaavourite recipe that is perfect for the fall/winter. It sort of reminds me of my Warm Fall Pearl Couscous Salad except it’s somehow even cozier and I am such a huge fan of tortellini.

It’s incredibly simple to make and is such a dream for meal prep! I made a double batch of this for lunches this week and also added some diced chicken breast to the mix for some added protein. 

It keeps well in the fridge and I like to save half of the roasted lemon dressing to drizzle over the leftovers to brighten them up. 

All the flavours are so comforting and work SO well together. I love the sharpness of the shaved parmesan and the freshness of the herbs. The roasted lemon dressing is seriously flavourful and takes the dish over the edge tasty in my opinion. You can get creative with the roasted vegetables as well if you don’t have sweet potato or broccoli on hand! Whatever is in season will be super tasty in this.

If you like this recipe you may also like:

Mediterranean Pearl Couscous Salad

Tuscan Tortellini Soup

Spring Green Orzo Salad

BLT Pesto Orzo Bowl

How to make Warm Rustic Tortellini Bowl:

Let’s get into this recipe step-by-step!

Step One:

Preheat the oven to 400 degrees.

Step Two:

Chop up a head of broccoli into small pieces and then 2 sweet potatoes into small cubes. Lay on a baking sheet along with a lemon (cut in half) and drizzle with olive oil and season with salt, pepper, garlic powder, and Italian seasoning. Mix to coat evenly.

Step Three

Roast the veggies in the oven for 20-30 min, stirring halfway through, or until golden brown.

Step Four:

Meanwhile, boil some water in a large pot, heavily salt, and add tortellini. Cook according to package instructions. Once cooked, strain from the water and place into a serving bowl and drizzle with a touch of olive oil so they don’t stick together.

Step Five:

Once the veggies are golden, remove from the oven and make the dressing using that roasted lemon. Add white wine vinegar, whole grain mustard, maple syrup, olive oil, salt and pepper. Stir to combine.

Step Six:

Time to assemble! To the warm tortellini, add roasted sweet potato, roasted broccoli, some shaved parmesan, chopped herbs (Italian parsley and basil) and then drizzle the dressing on top. Start with half of the dressing and you can always add more later – I like keeping half and adding to the leftovers to brighten it up!

Storing Your Warm Rustic Tortellini Bowl for Leftovers:

One of the best things about this salad is that it makes for fantastic leftovers. Here’s how to store it:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and intensify, making it just as delicious the next day.
• Reheat in a microwave or on the stove, adding a splash of water or additional olive oil to keep it moist. I recommend keeping half of the roasted lemon dressing to drizzle on the leftovers to brighten up.

Substitutions:

• Gluten-Free Options: Use gluten-free tortellini or substitute with a gluten-free pasta of your choice.
• Cheese Varieties: Feel free to try different cheeses like feta or goat cheese for a different flavor profile if you’re not a fan of parmesan
• Vegetable Variations: Not a fan of sweet potatoes or broccoli? Swap them out for butternut squash, bell peppers, or zucchini.
• Vegan Adaptation: Use vegan tortellini and substitute the Parmesan with a vegan alternative.

Tips & Tricks for making the Warm Rustic Tortellini Bowl:

1. Roasting Vegetables: For perfectly roasted veggies, make sure they are cut in uniform sizes for even cooking. Don’t overcrowd the baking sheet, as this can cause them to steam rather than roast.
2. Tortellini Perfection: Cook the tortellini al dente, as they will continue to absorb flavors and moisture from the sauce and vegetables.

If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!