WARM GARLIC & HERB TORTELLINI SALAD

Warm Garlic & Herb Tortellini Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 bell peppers (1 red, 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
1 red onion, sliced into 1/4-inch-thick rings
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 9-ounce package spinach or cheese tortellini
One 5-ounce package baby spinach (about 8 cups)
2 ounces thinly sliced salami, cut into thin strips
1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing
1/2 cup torn basil or flat-leaf parsley leaves

Steps:

Preheat the oven to 425 degrees F.
Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly.
Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.