Spinach & Cheese Tortellini Salad with Roasted Cauliflower

Spinach & Cheese Tortellini Salad with Roasted Cauliflower

Up your veggie intake with this cheesy delight.

Servings: 8 people

1 box spinach and cheese tortellini
3 cups baby spinach
3 cups cauliflower florets
2 tablespoons olive oil
1 cup light balsamic vinaigrette salad dressing
1 tablespoon fresh thyme, minced
2 teaspoons honey
¼ cup walnuts, toasted, chopped
¼ cup Parmesan cheese, shredded
¼ cup canned fire roasted diced tomatoes
cracked black pepper

1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
2. In a saucepot, bring water to boil and add cauliflower florets and cook for 3 minutes or until tender
3. Remove from water and let sit for 2 minutes to drain any excess water
4. Heat olive oil in a sauté pan and add cooked cauliflower florets cooking until golden brown on all sides
5. Remove cauliflower from sauté pan and place in refrigerator for at least 2 hours or until cold
6. In a large mixing bowl combine the following ingredients balsamic vinaigrette dressing, thyme, honey and blend with a whisk; add tortellini, spinach, and cauliflower blending well, season with salt and pepper to taste
7. Portion pasta salad into bowls and garnish with toasted walnuts and shaved parmesan cheese

Photo Credit: Lou Manna

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