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When it comes to creating a meal that’s both satisfying and refreshing, pasta salads offer the perfect solution. Our Roasted Veggie Tortellini Salad combines the rich, cheesy indulgence of tortellini with the light, bright flavors of roasted vegetables and a tangy lemon-honey dressing. It’s the kind of dish that effortlessly transitions from a hearty weeknight dinner to a light potluck side dish.
Why This Tortellini Salad Stands Out
At its core, this salad brings together the best of both worlds—comfort food and a nutrient-packed veggie dish. The roasted bell peppers, cherry tomatoes, and red onions develop a sweet, caramelized flavor in the oven, which complements the creamy tortellini and crunchy roasted cashews. Fresh basil adds a burst of herbaceous brightness, while the dressing—a simple blend of olive oil, lemon juice, honey, and Dijon mustard—ties everything together with a zesty finish.
The beauty of this dish lies not only in its flavor but in its versatility. You can serve it warm for a cozy evening meal, or at room temperature as part of a summer picnic spread. The tortellini makes the dish filling enough for a main course, but it can also shine as a side dish for grilled chicken or fish.
What You’ll Love About This Recipe
- Simple yet Elegant: This dish looks impressive but is easy to put together, making it perfect for both casual dinners and special occasions.
- Customizable: Feel free to switch up the vegetables or add in some protein like grilled chicken or tofu to suit your preferences.
- Balanced Flavors: The roasted veggies add sweetness and depth, while the dressing brings a bright acidity, and the fresh basil enhances the overall freshness.
Ingredient Notes:
- Tortellini: Use cheese-filled tortellini for a classic flavor, but feel free to experiment with different fillings like spinach, mushroom, or meat. Fresh tortellini will cook faster, while frozen may take a bit longer.
- Roasted Vegetables: Roasting the vegetables at a high temperature caramelizes their natural sugars, enhancing their sweetness and flavor. Bell peppers, cherry tomatoes, and red onions work beautifully, but you can also add zucchini, eggplant, or asparagus if you prefer.
- Cashews: Roasting the cashews adds a layer of crunch and richness. If you’re looking for alternatives, try toasted pine nuts, almonds, or even sunflower seeds.
- Parmesan: Freshly shaved or grated Parmesan brings a salty, umami punch. For a vegan option, you can swap it with nutritional yeast or a vegan Parmesan substitute.
- Dressing: The lemon juice, honey, and Dijon mustard create a tangy, slightly sweet dressing that balances the roasted veggies. You can substitute maple syrup for honey if you’d like a vegan-friendly version.
Serving and Pairing Suggestions
- Pair with a light, crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Serve alongside grilled chicken or shrimp for added protein.
- Add in a handful of arugula or baby spinach for even more greens.
Perfect for Meal Prep
Another reason to love this dish is its suitability for meal prep. You can roast the veggies and cook the tortellini in advance, storing them in the fridge for up to 3 days. Simply toss everything together with the dressing when you’re ready to serve, and you’ll have a flavorful meal in minutes.
Tips and Tricks:
- Roasting for Maximum Flavor: Spread the vegetables in a single layer on the baking sheet to ensure even roasting and caramelization. Turning them halfway through ensures they get that perfect char without burning.
- Pasta Cooking: Be careful not to overcook the tortellini—it should be cooked al dente (firm to the bite) so that it holds its shape when mixed with the other ingredients.
- Customizing Your Salad: This recipe is incredibly versatile. Feel free to swap out the vegetables based on seasonality, or add extras like roasted sweet potatoes, grilled zucchini, or even baby spinach for more greens. You can also add protein such as grilled chicken, shrimp, or tofu to make the dish heartier.
- Serving Temperature: This dish can be served warm, at room temperature, or even cold. If you prepare it in advance, allow the salad to sit at room temperature for 10-15 minutes before serving to let the flavors come together.
Storage:
- Store leftovers in an airtight container for up to 3 days. Refresh with extra dressing or olive oil before serving if needed.
- Reheat gently in a skillet with a bit of olive oil, or enjoy cold/room temperature.
- Not recommended, as tortellini and veggies may become mushy after thawing.
More Salads You’ll Enjoy
Roasted Veggie Tortellini Salad
Equipment
- Small bowl for dressing
- Whisk or fork for mixing dressing
- Spatula for tossing veggies
- Vegetable Peeler for Parmesan
Ingredients
Tortellini and Extras:
- 400 g tortellini
- 1 handful of roasted cashews
- 1 handful of fresh basil leaves
- 50 g Parmesan cheese shaved
For Roasted Veggies:
- red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 3 red onions quartered
- 100 g cherry tomatoes whole
- 2 carrots cut into sticks
- 1 head of garlic peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
For the Dressing:
- 4 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp honey or maple syrup for a vegan option
- 1 tbsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Slice the bell peppers into strips, quarter the red onions, and cut the carrot into sticks.
- Place the bell peppers, onions, cherry tomatoes, carrot sticks, and peeled garlic on a baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and garlic powder.
- Toss the vegetables directly on the baking sheet to coat them evenly.
- Roast for 25-30 minutes, or until the veggies are tender and slightly charred, turning halfway through.
- While the veggies are roasting, bring a large pot of salted water to a boil.
- Cook the tortellini according to the package instructions (usually 3-5 minutes if fresh, 8-10 minutes if frozen).
- Drain the tortellini and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
- In a large bowl, combine the cooked tortellini with the roasted veggies, roasted cashews, torn basil leaves, and shaved Parmesan.
- Drizzle the dressing over the mixture and toss gently until everything is well-coated.
- Serve warm or at room temperature. Garnish with extra Parmesan and fresh basil if desired.
