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–+ servings

Roasted Veggie Tortellini Salad

Essen Paradies
Bright and satisfying, our Roasted Veggie Tortellini Salad is a delicious way to enjoy pasta and veggies together. Featuring cheesy tortellini, sweet roasted bell peppers, and juicy cherry tomatoes, this salad is drizzled with a tangy lemon-honey dressing. Topped with crunchy cashews and fresh basil, it’s perfect for a light lunch or a colorful side dish at your next gathering. Enjoy it warm or chilled!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean, Vegetarian
Servings 4 people
Calories 350 kcal

Equipment

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:

  • 1 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.

Nutrition

Calories: 350kcal
Keyword Pasta Salad, Roasted Vegetables, Roasted Vegetables Salad, Roasted Veggie Salad, Roasted Veggie Tortellini Salad, Tortellini, Tortellini Salad
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