Roasted Pepper and Cheese Tortellini Salad

Author: Canadian Living

Fresh ingredients, ready-made pasta and an easy dressing come together deliciously in this hearty salad.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2009

Ingredients

  • 2 yellow peppers
  • 1 sweet green pepper
  • 1 pkg (350 g) cheese tortellini
  • 1/4 cup pine nut
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Dijon mustard
  • 1 pinch each of salt and pepper
  • 1 pinch hot pepper flakes

Method

On foil-lined baking sheet, broil red and green peppers, turning occasionally, until blackened, about 15 minutes. Let cool enough to handle. Peel off blackened skins; core and seed. Cut into 3/4-inch (2 cm) pieces.

Meanwhile, in large pot of boiling water, cook tortellini until tender, 8 to 10 minutes; drain and set aside.

Meanwhile, in small skillet, toast pine nuts over medium-high heat, shaking pan constantly, until golden, about 3 minutes; set aside.

In large bowl, whisk together vinegar, oil, garlic, thyme, mustard, salt, pepper and hot pepper flakes. Stir in roasted peppers, tortellini and pine nuts. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per serving: about

  • Sodium 984 mg
  • Protein 13 g
  • Calories 508.0
  • Total fat 22 g
  • Cholesterol 49 mg
  • Saturated fat 5 g
  • Total carbohydrate 61 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 198.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Pepper and Cheese Tortellini Salad

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