Cheese Tortellini Salad with Roasted Vegetables - Lisa Dunn

(Ashley Smith's recipe)

Roasted Vegetables

2 medium zucchinis – diced

2 medium red peppers – julienned

2 medium yellow peppers – julienned

1 bunch asparagus – cut into 1 inch pieces

1 medium onion – cut into thin crescents

1-2 Tbls olive oil

(or other vegetables that may be in season)

Toss the vegetables with oil and stir fry (or roast in a 425 degree oven) until tender, about 15-20 minutes. Allow all vegetables to cool.

Optional:

1 – 2 cups cooked Chicken breast – chopped

Tortellini

2 lbs. cheese tortellini

In a large sauce pan over medium heat, cook tortellini in boiling, salted water according to package directions and drain.

Salad

1 cup frozen peas

1 cup marinated artichoke hearts

Salt and pepper to taste

Dress with a creamy herbed dressing or Italian Vinaigrette. I like Newman’s Own Light Balsamic Vinaigrette and a little Carini’s Creamy Italian.

Can be served chilled or at room temperature.