Roasted vegetable tortellini salad is what I make when I want one dish to cover a lot of ground. Cheese tortellini tossed with bell peppers, zucchini, eggplant and garlic that have been in a hot oven long enough to go sweet and a little charred, finished with balsamic and a lot of torn basil. It's good warm, and it's good cold out of the fridge the next day.
This is a good one to carry to someone else's cookout - it holds, it travels, and it doesn't need reheating. It sits well next to my Endive Salad with Walnuts and Gorgonzola on a buffet table, and it's a useful make-ahead alongside something heavier like my Chicken Bolognese.
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Jump to:
- Roasted Vegetable Tortellini Salad Ingredients
- Why You'll Love This Roasted Vegetable Tortellini Salad
- How to Make Roasted Vegetable Tortellini Salad
- Substitutions for Roasted Vegetable Tortellini Salad
- Variations to Try
- Equipment
- How to Store Roasted Vegetable Tortellini Salad
- Frequently Asked Questions
- More from Whisk & Wine
- Easy Pasta Salads and Sides
- Roasted Vegetable Tortellini Salad
- 💬 Reviews
Roasted Vegetable Tortellini Salad Ingredients
The vegetables do the work here. Everything you need:
- Cheese tortellini
- Red bell pepper
- Yellow bell pepper
- Orange bell pepper
- Zucchini
- Eggplant
- Garlic
- Extra virgin olive oil
- Balsamic vinegar
- Parmesan cheese
- Fresh basil
- Salt
- Black pepper
See recipe card below for exact quantities.
Why You'll Love This Roasted Vegetable Tortellini Salad
- Warm, cold, or room temperature. Main dish, side dish, or lunch out of a container. It doesn't care.
- Roasting is what makes it. Forty-five minutes in a hot oven turns ordinary vegetables sweet and caramelized at the edges.
- Barely any hands-on time. The oven runs while the tortellini boils. Then you toss it together.
- It travels well. Bring it to a potluck and it holds up on the table for hours.
- Better the next day. Make it the night before and let it sit in the fridge.
How to Make Roasted Vegetable Tortellini Salad
About an hour, most of it hands-off. Here's how I make it:
Prep and Season the Vegetables
Preheat your oven to 425°F. Chop the bell peppers, zucchini, eggplant, and onion into small, bite-sized pieces - you want everything roughly the same size so it roasts evenly. Mince the garlic and toss everything together in a large casserole dish with the olive oil, salt, and pepper until every piece is well coated.
Roast Until Golden and Caramelized
Slide the casserole dish into the oven and roast for 40 to 45 minutes, stirring once or twice in between. You're looking for tender vegetables with golden edges and a little char. That's where the sweetness comes from.
Toss It All Together
While the vegetables roast, bring a large pot of salted water to a boil and cook the tortellini according to the package directions. Drain well and let them cool slightly - you don't want them so hot that they wilt the basil the second you toss everything together. Add the slightly cooled tortellini to the casserole dish with the roasted vegetables. Drizzle the balsamic vinegar and remaining olive oil over the top, then scatter the Parmesan and give everything a good, gentle toss until it's all combined.
Finish with Fresh Basil
Tear the fresh basil by hand and scatter it generously over the top. Tearing instead of cutting keeps the leaves from bruising and turning dark, and it releases the oils so it smells like basil the moment you serve it.
Substitutions for Roasted Vegetable Tortellini Salad
Easy swaps if you're missing something:
- Tortellini: Use any cheese-filled tortellini you love - fresh from the deli section is my go-to, but frozen works perfectly too. For a gluten-free option, swap in your favorite GF pasta shape.
- Eggplant: Not an eggplant fan? Swap in butternut squash, sweet potato, or extra zucchini. Just keep the pieces small so they roast at the same rate.
- Bell peppers: Any color works! If you only have one variety, go for it. You could also add cherry tomatoes - they'll burst and create a gorgeous natural sauce.
- Parmesan: Pecorino Romano gives a sharper, saltier kick. For dairy-free, use a plant-based Parmesan or a sprinkle of nutritional yeast.
- Balsamic vinegar: Red wine vinegar or a squeeze of fresh lemon juice both work if you're out of balsamic. You'll get a slightly different tang, but it's still delicious.
- Basil: Fresh parsley or a handful of arugula mixed in at the end gives a similar fresh, peppery lift.
Variations to Try
Other directions once you know the base:
- Add protein: Toss in grilled chicken, crispy prosciutto, or even some white beans for extra protein. Shrimp would be incredible here too.
- Mediterranean twist: Add Kalamata olives, artichoke hearts, and swap the Parmesan for crumbled feta. Finish with a drizzle of good olive oil and dried oregano.
- Pesto version: Skip the balsamic and olive oil dressing and toss the finished salad with a few tablespoons of homemade or store-bought pesto instead.
- Spicy kick: Add a pinch of red pepper flakes to the vegetables before roasting, or drizzle with chili oil at the end for some heat.
- Fall harvest: Swap the zucchini and eggplant for butternut squash and Brussels sprouts. Roast the same way and add dried cranberries and toasted walnuts for a cozy autumn version.
Equipment
Nothing fancy - a sheet pan or casserole dish, a good knife, and a big bowl.
- Staub Dutch Oven - You need plenty of room for the vegetables to spread out in a single layer, otherwise they'll steam instead of roast. The heavy ceramic holds heat beautifully and gives you those gorgeous golden edges. Budget option: Budget-Friendly Dutch Oven.
- Ceramic Stock Pot - For boiling the tortellini while the veggies roast. This one heats water fast and is non-toxic, which is always my top priority in the kitchen.
- Silicone Spatula Set - For stirring the vegetables mid-roast and gently tossing everything together at the end. These won't scratch any cookware and they're heat-safe for oven-to-table use.
- Serrated-Edge Food Chopper - You're chopping a lot of vegetables here, so a good chopper makes all the difference. I use this one to get everything into small, even pieces in half the time.
- Fine Mesh Strainer - Perfect for draining the tortellini without losing any little ones down the drain. Does double duty as a colander and is so much easier to store.
How to Store Roasted Vegetable Tortellini Salad
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so it genuinely tastes better the next day.
Reheat: To serve warm, gently reheat in a skillet over medium-low heat with a splash of olive oil, or microwave in 30-second intervals. Add a fresh squeeze of balsamic and extra basil after reheating to brighten it back up.
Freeze: I don't recommend freezing this one. The tortellini can get mushy when thawed, and the fresh basil loses its punch. It's best enjoyed fresh or refrigerated.
Let the tortellini cool for five minutes before it meets the roasted vegetables. Piping hot pasta wilts the basil on contact and soaks up too much of the dressing. Warm is what you want, not hot.
Frequently Asked Questions
Absolutely! This salad is one of the best make-ahead recipes. Prepare it up to 24 hours in advance and store it covered in the fridge. Hold off on adding the basil until just before serving so it stays bright and fragrant.
Yes! Dried or frozen tortellini both work perfectly. Just cook according to the package instructions and drain well. Fresh tortellini from the deli section cooks faster and has a softer bite, but any variety will be delicious here.
It's incredible cold! The balsamic and olive oil create a light dressing that coats everything beautifully when chilled. It's one of my favorite things to pack for a picnic or pull out of the fridge for a quick lunch.
Almost anything! Asparagus, cherry tomatoes, mushrooms, butternut squash, and Brussels sprouts all roast beautifully. Just keep pieces small and uniform so they cook evenly at 425°F.
More from Whisk & Wine
More to round out the table:
Easy Pasta Salads and Sides
More pasta salads and simple sides:
Roasted Vegetable Tortellini Salad
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Tender cheese tortellini tossed with roasted bell peppers, zucchini, eggplant, and garlic, finished with balsamic vinegar, Parmesan, and fresh basil. Serve warm or chilled for the ultimate make-ahead side or main.
Ingredients
Get Recipe Ingredients
Instructions
Preheat your oven to 425°F. Chop the red, yellow, and orange bell peppers, zucchini, eggplant, and onion into small, bite-sized pieces - aim for roughly the same size so everything roasts evenly.
Mince the garlic cloves and add them to a large casserole dish along with all the chopped vegetables. Drizzle with 4 tablespoons of olive oil, then sprinkle the salt and pepper over the top. Toss everything together until every piece is evenly coated.
Slide the casserole dish into the oven and roast for 40 to 45 minutes, stirring once or twice in between. The vegetables should be tender with golden, caramelized edges and a little char - that's where all the deep, sweet flavor comes from.
While the vegetables roast, bring a large pot of salted water to a rolling boil. Cook the tortellini according to the package directions until just al dente. Drain well and let the tortellini cool for about 5 minutes - you don't want them so hot that they wilt the basil on contact.
Add the slightly cooled tortellini directly to the casserole dish with the roasted vegetables. Drizzle the balsamic vinegar and the remaining 1 tablespoon of olive oil over the top. Scatter the freshly grated Parmesan cheese over everything and give it all a gentle toss until well combined.
Tear the fresh basil leaves by hand - tearing instead of cutting prevents the leaves from bruising and turning dark - and scatter them generously over the top of the salad.
Serve immediately while still warm for a comforting, hearty meal, or transfer to an airtight container and refrigerate for at least 2 hours to enjoy it as a cold, refreshing salad. Both ways are absolutely delicious.
Notes
Make ahead: Prepare up to 24 hours in advance. Store covered in the fridge and add the basil just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The flavors deepen overnight.
Substitutions: Use any cheese tortellini (fresh, frozen, or dried). Swap eggplant for butternut squash or extra zucchini. Pecorino Romano works in place of Parmesan.
Serving: This salad is delicious both warm and cold. For the best cold salad, refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pasta, Salad
- Method: Roasting
- Cuisine: American, Italian
Brittany says
As a busy mom of two, this is exactly the kind of recipe I’m always looking for! Healthy, easy, quick, and YUMMY!
This is perfect for a weekday family meal. Love Whisk&Wine and can’t wait try the next one!