13 May RECIPE ALERT: Tri-colored Tortellini Salad with Roasted Vegetables
One of the best parts of our graduation is the celebration after the ceremony in honor of the graduates. This year was no exception, with Marcell, the head chef in Philadelphia, putting together an unforgettable feast.
Each year Marcell stirs up a new theme for the party; this year’s was a taste of the international titled “Around the World.” It was the perfect way to celebrate the start of a new journey for our Ready, Willing & Able graduates. The sky is the limit for them as they begin this next chapter of their lives.
One of our favorite items served at Philadelphia’s graduation was a Tortellini Salad with Roasted Vegetables. This salad is wholesome, light and nutritiously balanced with a slew of roasted vegetables. It’s the perfect seasonal meal that will make even the pickiest of eaters want to eat their vegetables without protest!
1 head of broccoli, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped, seeds removed
1 small red onion, chopped
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
1 (16 ounce) package tri colored cheese tortellini, cooked according to package instructions, rinsed and drained
1/2 cup freshly chopped basil
1 1/4 cups balsamic dressing
Salt and pepper, to taste
- To roast the vegetables: Preheat the oven to 400 degrees F. Place the broccoli, zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.
- In a large bowl, combine tortellini, roasted vegetables, Parmesan cheese, and fresh basil. Add the balsamic dressing and gently stir until tortellini and vegetables are well coated. Season with salt and pepper, to taste. Serve the salad chilled and enjoy!