Wegmans Summer Tortellini Salad Recipe Video

Who doesn't love finding a good vegetarian recipe for summer? Nice and light for the hot weather! This pasta and vegetable salad is fit for the most discerning appetites. Everyone loves it! A great alternative to creamy pasta salads. Great for summer potlucks, picnics and BBQs!

Summary

Preparation Time1 Hr 0 MinCooking Time30 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings12
CuisineCourse
TasteMethod
DishSpeciality
Main IngredientInterest Group,

Ingredients

 Cheese tortellini20 Ounce (Italian Classics Six Cheese Tortellini)
 Red sweet peppers1 , cored, thinly sliced (about 1 cup)
 Red onion1 Small, peeled, thinly sliced (about 3/4 cup)
 Asparagus1⁄2 Pound, trimmed, cut in 1 1/2-inch pieces
 Sea salt To Taste
 Cracked black pepper To Taste
 Basting oil2 Tablespoon
 Zucchini1 Medium, trimmed, 1/4-inch dice (about 2 cups)
 Pine nuts3 Tablespoon
 Grape tomatoes1 Pint, halved
 Basil pesto6 Ounce (Italian Classics)
 Tabasco sauce1⁄2 Teaspoon
 Fresh basil leaves15 , chiffonade

Nutrition Facts

Serving size

Calories 335 Calories from Fat 69

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 14.6 mg

Sodium 316 mg13.2%

Total Carbohydrates 54 g17.9%

Dietary Fiber 8.3 g33.2%

Sugars 10.6 g

Protein 10 g20.3%

Vitamin A 17.9% Vitamin C 30.8%

Calcium 5.8% Iron 10%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 450 degrees F.

MAKING
2. Season pepper, onions, and asparagus with salt and pepper; toss with 1 tablespoon basting oil. Transfer to baking sheet; arrange in single layer. Roast 10-12 minutes; turn halfway through cooking time. Remove mixture from baking sheet and set aside.
3. In the meantime also cook pasta as per directions on the package. Drain and rinse with cold water. Set aside.
4. Season zucchini with salt and pepper; toss with remaining 1 tablespoon basting oil. Transfer to baking sheet; arrange in single layer. Roast 5-7 minutes, until tender but not browned. Remove from oven. Add to remaining vegetables.
5. Chill vegetables for 1 hour.
6. Toast pine nuts in small pan on medium, about 3 minutes, stirring, until they are slightly toasted. Watch them carefully so that they don't burn. Remove from pan and set aside.
7. In a large bowl, add tomatoes, pesto, Tabasco sauce, basil, pine nuts, and vegetables to tortellini. Toss gently using two salad spoons. Season to taste with salt and pepper.

SERVING
8. This salad is best when serve chilled.

TIPS
Prepare the salad 1 day ahead to allow flavors to meld.
Tomato Pesto Sauce can be substituted for the basil pesto.
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