Tested till perfect Roasted Pepper and Cheese Tortellini Salad

Roasted Pepper and Cheese Tortellini Salad

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2sweet red and/or yellow pepperyellow peppers
  • 1 1sweet green peppersweet green peppers
  • 1 pkg (350 g) 1pkg (350 g)fresh cheese tortellini
  • 1/4 cup 1/4cuppine nutpine nuts
  • 3 tbsp 3tbspred wine vinegar
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspDijon mustard
  • 1 pinch 1pincheach of salt and pepper
  • 1 pinch 1pinchhot pepper flakes
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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 Information Per serving: about

cal 508 pro 13g total fat 22g sat. fat 5g
carb 61g fibre 5g chol 49mg sodium 984mg

% RDI:

calcium 10 iron 19 vit A 22 vit C 198
folate 8
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