Tortellini Pasta Salad with Roasted Vegetables
Ingredients
The vegetables
-
1
small
eggplant, chopped
-
1
small
zucchini, chopped
-
1
small
yellow squash, chopped
-
1
small
red pepper, chopped
-
1
small
red onion, chopped
-
3
cloves
garlic
The dressing and seasoning
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1 ¼
cups
balsamic dressing
The pasta and cheese
-
1
16 ounce package
cheese tortellini, cooked
-
¾
cup
shredded Parmesan cheese
-
½
cup
freshly chopped basil
Instructions
- Preheat the oven to 400°F.
- On a large baking sheet, combine the eggplant, zucchini, yellow squash, red pepper, onion, and garlic. Drizzle with olive oil and toss gently. Season with salt and pepper.
- Roast the vegetables in the oven for about 30-35 minutes, stirring occasionally, until tender.
- In a large bowl, combine the cooked tortellini, roasted vegetables, Parmesan cheese, and fresh basil.
- Add the balsamic dressing and gently stir until everything is well coated. Adjust seasoning with salt and pepper to taste.
- Serve the salad chilled.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
12g
Sodium
300mg
Cholesterol
20mg
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