header

Antipasti Tortellini Salad

An easy roasted vegetable antipasti salad, perfect for summer days. Bold and flavorful like only an Italian dish can be! Don't go easy on the olive oil and salt in particular, these are the touches that make all the difference. 

Prep Time 45 minutes
Serves: 4
Difficulty Level: Low
Antipasti Tortellini Salad
Ingredients for salad:
Eggplant - 1 (chopped)
Zucchini - 1 (chopped)
Pumpkin - 1 (small and chopped)
Red bell pepper - 1 (seeded and chopped)
Onions - 1 (chopped)
Garlic - 3 clvoes (minced)
Olive oil - as needed
Parmesan cheese - 3/4 cup (grated)
Dried basil - 1/2 cup
Balsamic vinegar - 1 1/4 cups
Salt and Pepper - as needed
Method of preparing the salad:
  1. Preheat oven to 400°F. Line a baking dish with parchment.
  2. Drizzle the eggplants, zucchini, pepper, garlic, onion and pumpkin in olive oil, salt and pepper and bake for 30-35. Toss frequently.
  3. Let cool to room temp and cook the pasta in salted boiling water. Mix all ingredients in a bowl and allow some cooling before serving with parmesan cheese and balsamic.
Get the newest recipes directly to your inbox
Did you mean:
Continue With: Facebook Google
By continuing, you agree to our T&C and Privacy Policy
Related Topics: July 4th , vegetables , pasta , salad , antipasti
Get the newest recipes directly to your inbox
Did you mean:
Continue With: Facebook Google
By continuing, you agree to our T&C and Privacy Policy