Nutrients per serving
- Not Available
Peppers
Vegetable Tortellini Salad
with Roasted Red Pepper Vinaigrette
Roasted red pepper vinaigrette creates an unusual and flavourful vegetable pasta salad - a new twist on primavera salad.
Preparation Time:
20 minutes
Cooking Time: 10 minutes
Servings: 6
Cooking Time: 10 minutes
Servings: 6
Ingredients:
-
Dressing:
- 4 cloves Ontario Garlic, minced
- 2 Ontario Red Peppers, roasted and peeled
- 6 tbsp (90 mL) red wine vinegar
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) cracked black pepper
- 1/2 tsp (2 mL) hot pepper sauce
- 1 cup (250 mL) olive oil
- 2 lb (1 kg) cheese tortellini, fresh or frozen
- 1 Ontario Green Pepper, halved and thinly sliced
- 1-1/2 cups (375 mL) Ontario Broccoli florets
- 1-1/2 cups (375 mL) Sliced Ontario Cauliflower florets
- 1-1/2 cups (375 mL) Sliced Ontario Carrots
- 3/4 cup (175 mL) Chopped Ontario Red Onion
- 5 oz (150 g) Ontario Mushrooms, halved
- Fresh Ontario Spinach leaves
Salad:
Garnish:
Preparation:
Dressing:
Purée garlic and roasted peppers in food processor. Add vinegar, mustard, salt, cracked pepper and hot pepper sauce. With food processor running, slowing add oil. Set dressing aside or, if making ahead, cover and chill.
Salad:
Cook tortellini according to package directions. Drain and let cool.
Combine tortellini, green pepper, broccoli, cauliflower, carrots, red onion and mushrooms. Add dressing; toss. At serving time arrange a bed of spinach in salad bowl; spoon in prepared salad.
