Warm tortellini salad with garlic and herbs
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tortellini are small Italian dumplings with a variety of fillings. This recipe can be filled with spinach or cheese—they'll be equally delicious. Warm tortellini and roasted vegetables are combined in a flavorful Italian dressing with garlic and herbs. Sliced salami and fresh herbs add even more flavor to the salad. This salad is perfect for a weeknight dinner or as a side dish for a holiday meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 sweet peppers (1 red, 1 yellow), cut into thick strips
- 1 small fennel root, trimmed, halved and thinly sliced + 1/4 cup chopped fennel greens
- 1 red onion, sliced into 0.5 cm thick rings.
- 2 tablespoons extra-virgin olive oil
- 1 package (250 g) tortellini with spinach or cheese
- 1 package (150 g) baby spinach (about 8 cups)
- 60 g thin slices of salami, cut into thin strips
- 0.5 cup Italian herb and garlic dressing
- 0.5 cup torn basil or parsley leaves
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- On a rimmed baking sheet, combine the bell pepper, fennel, onion, olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Roast, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the tortellini and cook according to package directions; drain. Combine the tortellini in a large bowl with the roasted vegetables and let cool slightly.
- Add the spinach, salami, and Italian herb-garlic dressing and toss to combine. Season with salt and pepper to taste. Garnish with basil and fennel leaves.
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