Roasted Veggie Mediterranean Tortellini
If you’ve been keeping up with the blog this summer, you know my basil plants are growing like weeds. (Unfortunately my weeds are also growing like weeds….) I don’t necessarily attribute my stellar basil crop to a green thumb. I think it was the prayer. Generally speaking, I have a thumb the shade of midnight. It was formerly green, but that was before I brought four little children into the world. Now I don’t have time to baby plants. So I pretty much get them in the ground, throw out a little compost, cross my fingers and hope for the best. Say a prayer.
Anywho, I’ve been on the lookout for recipes to use up my bountiful basil crop. And last week my King Arthur catalog arrived in the mailbox. It’s always a good day when my King Arthur catalog arrives. (Check out my THLG field trip to King Arthur Flour in Norwich, Vermont here.)
It’s good day because:
- #1 – the catalog is free
- #2 – the photography is great
- #3 – the recipes and products inspire me in the kitchen
- #4 – it reminds me of many wonderful shopping memories at King Arthur Flour through the years, not to mention delicious lunches and treats in their newly renovated bakery and cafe
Just for the record, they’re not even giving me a discount or anything for saying all that. I’m just a happy customer. (But I won’t exactly weep and wail if you put in a good word for me.)
So the catalog arrived and on page #3 was a lovely recipe for a Fresh Macaroni Salad. The recipe involved mixing up pasta dough, making noodles with a pasta press and roasting veggies for a new flavor twist. Don’t know about you, but I don’t have time these days to make my own fresh pasta noodles. Some day, but not anytime soon.
But the recipe inspired me to create a similar salad using store bought fresh Buitoni tortellini instead. I found it in the refrigerated section at my grocery store. We had this Roasted Veggie Mediterranean Tortellini for dinner last night with grilled chicken on the side. Loved the fresh flavor combination of the tortellini, basil, garlic, Kalamata olives and roasted veggies.
Toss fresh veggies with olive oil and salt, then oven roast.
And just twenty minutes later you get this incredible deliciousness! Hold me back.
“Enlarged to show texture.”
stole borrowed that line from the Raisin Bran box.)
Toss everything together and season to taste.
(So you don’t like Kalamata olives? Well for the love of Peter, Paul and Mary. Just leave them out.)
Hope you love this Roasted Veggie Mediterranean Tortellini like we do. Let me know what you think!
Roasted Veggie Mediterranean Tortellini
- 3 cups diced eggplant 1/2"
- 1 1/2 cups diced zucchini 1/2"
- 1 cup diced red pepper 1/2"
- 1 pint cherry or grape tomatoes halved
- 1 small clove fresh garlic minced fine
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 10 -12 ounces fresh cheese tortellini cooked according to package instructions (I used Buitoni)
- handful of fresh basil roughly chopped
- additional salt pepper, olive oil to taste
- Optional: 1 cup kalamata olives pitted and quartered
- Preheat oven to 400 degrees.
- Cook tortellini according to package directions.
- Drain and set aside.
- Toss all prepared vegetables in serving bowl with olive oil and 1/2 teaspoon salt.
- Spread vegetables on parchment lined baking sheet and roast for 15-20 minutes at 400 degrees.
- Remove vegetables from oven and let cool slightly.
- In a large serving bowl toss roasted vegetables with tortellini.
- Add in basil, minced garlic and Kalamata olives if you're using them
- Season with salt and pepper to taste.
- Drizzle with additional olive oil if needed.
- Serve warm, refrigerate leftovers.
Roasted Veggie Mediterranean Tortellini is perfect served alongside grilled chicken.
You may also enjoy: Chicken Artichoke Pasta Salad
Kristen @ A Mind Full Mom says
Allie, Tonight I could not decide between Ratatouille and Tortellini–this would have been the perfect compromise.
Dear Allie, I think next year I will try a patio garden. While my herbs are doing quite well in ground, my plants seem to be lagging. Yet, my flower pots are flourishing. Go figure! I think after we were hit by Hurricane Sandy, something in the soil changed.
Like you, one of the few things doing really well this year are the basil plants. This tortellini dish sounds wonderful and delicious. I would love some of this for brunch….a perfect summer meal! xo, Catherine
Karla @SmallTownRambler says
Looks delicious, Allie! My tomatoes are ready so that means this and the corn salad soon! Sounds like we’re both doing pretty good with the fast growing weeds as well. I can’t seem to keep up with those this summer!
This looks delicious! I never think to oven roast my veggies. I always sauté them. Can’t wait to try! I love the caption you got from the Raisin Bran box! Ha!
Looks absolutely delicious. Don’t you just love having a garden full of fresh herbs and vegetables. And…..King Arthur catalog IS the best!
Christy Smith says
Your recipes (and accompanying commentary) truly entertain me! I think I might incorporate “for the love of Peter Paul and Mary” and “shade of midnight” into my vocabulary, I like them so much. 🙂 I have been meaning to thank you for educating me on King Arthur flour. I love to cook and bake and even though there is just one chick left in the nest, we are endlessly cooking for various activities or entertaining for fun. I had not thought about the differences in flour until you brought it to my attention. My quick run down the baking aisle involved swiping the cheapest brand that particular day. Since flour seems to be on the hot seat these days, I really like the thought of using top quality, pure ingredient flour in something so foundational to the food we cook. So I still run down the baking aisle but this time I choose the guy on the horse. 🙂 Ironically, here on Joe’s Pond, Kristen and I were looking for flour and sure enough, King Arthur was sitting in the cupboard! 🙂
Dear Christy, it takes a truly intelligent and sophisticated mind to be entertained by me. Giggle. And ahem. Glad to hear you and Kristen are baking at TLYH. Hope you are all having a wonderful time and making lifetime memories. Hugs to all. XOXO
Karen @ On the Banks of Salt Creek says
Looks yummy! Yeah that I have tortellini in the freezer right now.
I just ordered a KAF catalog. So excited.
Off to milk the goats and then heading to the beach with the boys today.
Have a great day!
Adam Baratz says
I love roasted veg sauce over any pasta, tortellini and I’m def in!
Michelle @ A Dish of Daily Life says
I am so making this. I love tortellini and there’s always great options for veggie roasting from my CSA. This looks SO delicious!
Linda Jenkins says
Thanks, Allie. Another great recipe for me to try this summer. Sounds yummy!
Betsy | JavaCupcake.com says
Love the veggies with the torts. We eat torts every couple of weeks and next time I’m going to add veggies like this!! Great idea!
David @ CookingChat says
we love to have tortellini in the freezer for a quick meal, always great to get new ideas for serving it…this one looks tasty!
Shashi at RunninSrilankan says
Haha – Allie, my weeds are growing like weeds too – sometimes, they seem to be on steroids! I think I am just gonna sit around and nosh on this instead of worry about them super weeds – because, eggplant+pepper+zucchs+basil=my happy place 🙂 This sounds so delicious and that close up shot – dang – that close up made me forget I was craving chocolate – now I want eggplant and peppers and zucchini and basil!