Roasted Vegetable Tortellini Salad
Perfectly roasted vegetables, tortellini, toasted pine nuts, shaved parmesan, fresh basil and a delectable roasted lemon vinaigrette? Sign me UP.
This salad is perfect to bring for a summer BBQ, a picnic, you can make it in advance and meal prep for lunches (it tastes even better the next day). Whatever the occasion, this Roasted Vegetable Tortellini Salad is your dish.
Plus, it’s an excellent way to incorporate more vegetables!
Why You’ll Love this Roasted Vegetable Tortellini Salad:
This salad is not only packed with flavour but it’s also versatile and customizable to fit your taste and dietary preferences. It’s perfect for meal prep, easy to store, and a great way to enjoy a variety of vegetables. Whether you’re serving it as a main dish or a side, this Roasted Vegetable Tortellini Salad will become a staple in your kitchen.
How to Make Roasted Vegetable Tortellini Salad:
- Preheat and Prep:
- Preheat the oven to 425 degrees.
- Chop the bell peppers, red onion, and zucchini. Peel the garlic cloves, leaving them whole.
- Place the vegetables and two lemon halves on a baking sheet. Drizzle with about a tablespoon of olive oil and season with salt, pepper, and garlic powder. Mix to ensure all the vegetables are coated.
Roast the Vegetables:
- Roast the vegetables in the oven until golden, about 30 minutes, stirring halfway through for even cooking.
- Cook the Tortellini:
- While the vegetables roast, boil water and cook the tortellini according to package instructions or until desired tenderness.
- Toast the Pine Nuts:
- Toast the pine nuts in a dry skillet until slightly golden and nutty, then set aside.
- Make the Vinaigrette:
- Once the vegetables are roasted and slightly cooled, squeeze the roasted lemon halves into a bowl to start the vinaigrette.
- Add vinegar, 2 tablespoons of olive oil, and season with salt and pepper. Stir to combine. You might have extra vinaigrette, which is perfect for refreshing leftovers the next day.
Assemble the Salad:
- Combine the cooked tortellini, roasted bell peppers, zucchini, red onion, and garlic cloves. Optionally, you can mash the roasted garlic into the vinaigrette or keep them whole in the salad.
- Add in the toasted pine nuts, fresh basil, and shaved parmesan.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For the best results, keep the fresh basil separate and add it right before serving.
- The flavours deepen overnight, making the leftovers even more delicious. Add a splash of the reserved vinaigrette to brighten up the salad before eating.
Substitutions/Variations:
Other Salad Recipes You May Enjoy:
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Roasted Vegetable Tortellini Salad
Ingredients
- 2 red bell peppers chopped
- 2 big zucchini chopped
- 1 large red onion chopped
- 5-7 cloves of garlic
- 1 lemon
- Salt pepper, garlic powder
- 2 tbsp champagne vinegar or apple cider vinegar, white wine vinegar, or red wine vinegar
- 2-3 tbsp olive oil
- 10 oz tortellini
- ¼ cup pine nuts
- ¼-½ cup shaved parmesan
- Handful of Fresh basil
Instructions
- Preheat the oven to 425 degrees.
- Chop up the bell pepper, red onion, zucchini and peel the cloves of garlic (but leave them whole). Place on a baking sheet along with two lemon halves. Drizzle with some olive oil (around a tbsp) and hit with salt, pepper, and garlic powder. Mix to combine and make sure all the vegetables are coated. Roast in the oven until golden (about 30 minutes, stirring halfway through).
- Meanwhile, boil some water and cook the tortellini according to package instructions or until desired tenderness.
- Toast the pine nuts until slightly golden and nutty and set to the side.
- Once the vegetables are nice and golden from the oven, wait until slightly cooled and then use the roasted lemon halves as the start of our vinaigrette. To that add vinegar, 2 tbsp of olive oil, and season with salt and pepper. Stir to combine. You may have extra vinaigrette but I like keeping this to add to the leftovers the next day!
- Assemble: tortellini, roasted bell pepper, zucchini, red onion and garlic cloves. Option to mash in the roasted garlic cloves into the vinaigrette if you prefer, but I like keeping them whole in the salad (they’re very mellow!) Add in toasted pine nuts, fresh basil and shaved parmesan.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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