Susan shares
Roasted Veggie Tortellini Salad
Of course, you always want to have a good pasta salad in your collection. Spicy pesto, cheesy tortellini, fresh asparagus and veggies ..... how can you go wrong?
20-ounce package refrigerated 6-cheese tortellini pasta
1 red pepper, thinly sliced
3/4 cup red onion, thinly sliced
1/2 pound asparagus, trimmed and cut into 1-1/2 inch pieces
Salt and pepper to taste
2 tablespoons olive oil, divided
1 zucchini, diced
7-ounce container basil pesto
Cook pasta according to package directions; drain, rinse with cold water and set aside.
In a bowl, combine red pepper, onion and asparagus. Season with salt and pepper and toss with one tablespoon olive oil. Arrange red pepper mixture in a single layer on a baking sheet. Bake at 450 degrees for 10 to 12 minutes. Remove from baking sheet and set aside. Season zucchini with salt and pepper; toss with remaining olive oil. Arrange in a single layer on a baking sheet. Bake for 5 to 7 minutes, until tender but not brown. Combine roasted vegetables, cooked tortellini and pesto in a large bowl. Chill for at least one hour; serve chilled. Makes 8 servings.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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