Tortellini Pasta Salad with Sun Dried Tomatoes
Made with Roasted Vegetables, Black Olives and Balsamic Vinegar
Apr 7, 2009
Pasta salads come in all shades of color and flavor profiles, and this one uses a basic balsamic vinaigrette to coat the pasta before serving. To change the flavors up, simply add to taste any chopped fresh herbs that may be in the refrigerator or in the herb garden. While this recipe uses a spinach tortellini, a favorite style may be substituted instead.
The recipe below is a great way to use up left over oven-roasted or grilled vegetables, or is a great time saver when picking up roasted deli vegetables when short on time. Add the combination of vegetables as suggested below (roasted carrots, sweet bell peppers, onions and zucchini) or other vegetables like roasted asparagus, eggplant, yellow squash, green beans or grilled green onions or squeezed grilled whole garlic. Toss to coat and serve.
This recipe makes about 4 to 6 servings, depending on if it is a side dish or an entrée. Prepare and serve chilled.
Tortellini Pasta Salad with Sun Dried Tomatoes, Roasted Vegetables and Balsamic Vinegar
Ingredients:
- 8 oz. spinach and ricotta filled tortellini, uncooked
- 1/3 cup julienne cut sun dried tomatoes packed in oil, drained
- 1 Tbsp reserved oil from tomatoes
- 1/4 cup balsamic vinegar
- 2 Tbsp olive oil
- 1 garlic clove, chopped fine
- Salt and cracked black pepper to taste
- 1/2 cup julienne sliced or chopped roasted carrots
- 1/2 cup julienne sliced or chopped roasted red or yellow peppers
- 1/2 cup chopped roasted red onions
- 1/2 cup chopped roasted zucchini
- 1/2 cup sliced black olives
Procedure:
- Cook the tortellini in about 8 cups boiling salted water until al dente, or according to package directions. Drain, then chill thoroughly before adding to the ingredients below.
- In a mixing bowl, stir together the sun dried tomatoes, reserved oil from the tomatoes, balsamic vinegar, olive oil, garlic and a little salt and cracked black pepper to taste.
- Add in the roasted carrots, peppers, onions, zucchini and black olives. Stir to coat all ingredients.
- Add in the prepared and chilled tortellini to the mixing bowl and toss to coat all the pasta. Serve immediately or chill up to 2 hours before serving.
Variations:
- Substitute 2 cups chopped leftover roasted, grilled or steamed vegetables in any desired combination to the recipe in place of the carrots, peppers, red onions and zucchini.
- For herb tortellini pasta salad, add in a couple of tablespoons chopped fresh basil, parsley, thyme or oregano.
- Use marinated Mediterranean olives for the black olives.
- Instead of the spinach and ricotta filled variety of tortellini, use all cheese, chicken or herb filled varieties.
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