Three Cheese Tortellini and Roasted Vegetable Salad



2 (9-ounce) packages fresh three cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
1 1/2 cups halved cherry tomatoes
2/3 cup thinly sliced Vidalia onion
1 cup thinly sliced zucchini or summer squash
1 tablespoon canola oil
½ teaspoon salt
1/2 teaspoon Italian seasoning
3 tablespoons rice or white wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
4 cups trimmed baby spinach
1/3 cup thinly sliced fresh basil
3/4 cup (3 ounces) fresh Parmesan cheese, grated


Cook pasta according to package directions, omitting salt. Drain.

While pasta cooks, combine asparagus, tomatoes, onion and squash in a roasting pan. Sprinkle with 1 tablespoon oil, ½ teaspoon salt, ½ teaspoon Italian seasoning. Roast in 400 degree oven for 10 minutes.

In a large bowl, combine vinegar's, sugar, mustard and pepper, stirring with a whisk. Add tortellini, roasted vegetables, spinach, basil and cheese; toss to coat.

YIELD: 8 servings (serving size: 1 1/2 cups)
325 calories; 8 g fat; 7 g fiber
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