Happy Labor Day! We hope you are all enjoying the long holiday weekend. Today we are going to our friend’s pool to enjoy the sunshine and relax. It should be a great day! Last week when I made the Israeli Couscous Salad with Roasted Vegetables I still had leftover vegetables. I don’t like good produce to go to waste so I made a Tortellini Salad with Roasted Vegetables. One of Josh’s favorite salads is my regular Tortellini Salad, so I was pretty sure he would enjoy this roasted vegetable version and I was right. We both loved it!
I used my favorite summer vegetables for this salad-eggpalnt, zucchini, yellow squash, red pepper, and onion. If your garden is producing other veggies like crazy, feel free to throw those in too. This salad is very versatile and easy to make.
I used store bought cheese tortellini. I like to buy the big fresh packs at Costco or Sam’s. I use what I need and then put the rest in the freezer. It only takes the tortellni a few minutes to boil. I rinsed it with cold water, drained the pasta, and added all of the roasted vegetables. I tossed the salad with balsamic dressing, fresh basil, and Parmesan cheese.
This salad makes a great main dish or side dish. We ate it for dinner with watermelon-I have to have watermelon for dinner every night. I am addicted. It probably isn’t the best thing for a 9 month pregnant lady to eat, but the bathroom trips are worth it:) Anyways, this Tortellini Salad with Roasted Vegetables is a winner! If you are still looking for a salad to add to your Labor Day menu, I highly recommend this one! Enjoy the holiday!
Tortellini Salad with Roasted Vegetables
- 1 small eggplant chopped
- 1 small zucchini chopped
- 1 small yellow squash chopped
- 1 red pepper chopped, seeds removed
- 1 small red onion chopped
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt and pepper
- 1 16 ounce package cheese tortellini, cooked according to package instructions, rinsed and drained
- 3/4 cup shredded Parmesan cheese
- 1/2 cup freshly chopped basil
- 1 1/4 cups balsamic dressing use your favorite brand
- Salt and pepper to taste
- 1. To roast the vegetables: Preheat the oven to 400 degrees F. Place the eggplant, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.
- 2. In a large bowl, combine tortellini, roasted vegetables, Parmesan cheese, and fresh basil. Add the balsamic dressing and gently stir until tortellini and vegetables are well coated. Season with salt and pepper, to taste. Serve the salad chilled.
Have you tried this recipe?
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If you like this Tortellini Salad with Roasted Vegetables, you might also like:
- Tortellini Pasta Salad with Bacon, Broccoli, & Basil from Cookin’ Canuck
- Cheese Tortellini with Pesto and Sun Dried Tomatoes from Life Ambrosia
- Tortellini Salad from Two Peas and Their Pod
I love watermelon! I just posted yesterday that I wish it was summer and watermelon season year-round. I never tire of w-melon. Ever!
And your veggies/tortellini salad looks great.
Have fun at the pool party!
Yum, this looks perfect and summery!
Great recipe! That salad looks so tasty 🙂
I need to do this soon! I will use caesar on js since hes not a balsamic guy. Have fun today!!
These is a great way to get my kids to eat their veggies. I’m going to have to give it a try.
I’m a huge fan of roasted vegetables in salad. Delicious!
With one of my pregnancies I went through watermelon like no one’s business. Seriously. We are talking a whole one every two days 🙂
This looks seriously good and this was the second roasted veggie recipe in my reader this morning. I think that is a sign!
this looks great! awesome fall food!
Ahh, the colors in this dish are fantastic! I hope you have a great Labor Day! 🙂
Love tortellini salads! This looks like a great dinner dish for us or as a side dish at a bbq.
i love the flavor of roasted vegetables so adding some cheesy pasta goodness to the mix would just be awesome!
I love roasted veggies in any way, and this looks fabulous! Enjoy your day at the pool – hopefully you won’t get rained out!
This is definitely one of my favorite meals to make. Happy Labor Day!
All of these roasted veggies are such a great addition to the tortellini! What a pretty colorful dish!
nice clean and healthy.
no crash and burn later with this easy meal.
THis looks delicious! I like that it is a side dish that could also double as a meatless main dish. 🙂
HECK. YES. This makes me want to inhale that entire bowl, right now.
All my favorite veggies!! Oh yea 🙂
This is a great recipe! A friend of mine made this for a picnic and used the italian dressing instead of balsamic. It’s great too! Thanks for sharing this 🙂
ok, so I normally HATE cold pasta salads, but this one looks delicious!!!
you are dinner inspiration! i’m making this right now to accompany my dinner 🙂
Glad I could help out with your dinner plans:)
This looks SO yummy and easy for a quick dinner!
The colors int his are so stunning! I have to make this soon before all of the beautiful summer veggies are gone at the Farmer’s Market!
Easy and healthy, I love it!
That looks so good and delicious too — I love stuffed pastas. =)
Love the colors!! looks delicious Maria!
Comfort food and fresh seem to come together in this dish. Yum!
Roasted veggies on their own are amazing…with tortellini even better.! Glad to hear you had a fun Labor Day 🙂
What a nice easy dish! So bright and pretty.
Great Seasonal dish! Thanks Maria!
Tortellini pasta salads are some of our favorite summer meals. This looks wonderful with the roasted veggies – a little touch of fall.
There is nothing better than roasted veggies. This salad looks wonderful!
Yum! We love roasted veggies, too, and my kids are pasta freaks! I’m going to try it and throw some olives in, too. 😉
I love roasted anything, especially in pasta!
Yum! That tortellini salad looks right up my alley. I even have a small eggplant and some zucchini on hand. Might have to make some in the next few days!
Just wanted to update that we made this last weekend for an end of summer bbq. It was a hit!
I love that you have so many roasted vegetable recipes! I’m always looking for more healthier dinner dishes 🙂
almost a year later, and I finally made this recipe! I subbed whole wheat fusilli for the tortellini and added a can of cannellini beans, and had it for lunch every day. thanks for the recipe!
Curious if grilled veggies would work just as well? I imagine so… but curious to hear your opinion 🙂