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5 from 1 vote

Roasted Veggie Mediterranean Tortellini

Fresh pasta salad. Roasted eggplant, red pepper, tortellini, kalamata olives, cherry tomatoes, basil, zucchini.
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Allie Taylor


  • 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.