Barilla® Three Cheese Tortellini Salad

with Roasted Veggies, Parmigiano Cheese & Balsamic Drizzle

  • 400
  • 23g
    Total fat
  • 36g
    Total carbohydrate
  • 13g
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Ingredients for 4 people

  • 1 package Barilla® Three Cheese Tortellini family size
  • 6 tablespoons extra virgin olive oil divided
  • ½ yellow onion diced
  • 2 zucchini sliced half moon
  • 1 baby eggplant diced
  • 1 red bell pepper roasted diced
  • 1 yellow bell pepper roasted diced
  • Salt and black pepper to taste
  • ¾ cup Parmigiano-Reggiano cheese shredded
  • 2 tablespoons balsamic glaze directions below (optional)


  1. 1
    Bring a large pot of water to a boil and cook pasta as recommended, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
  2. 2
    Pre-heat oven to 425˚F and separately roast zucchini, eggplant, bell peppers and onions in a few tablespoons of olive oil until they are lightly browned and cooked through; set aside to cool down.
  3. 3
    Once cool combine pasta with the roasted veggies and season with salt and pepper to taste.To make the balsamic glaze, reduce 1 cup balsamic over medium heat, until the glaze can coat the back of a spoon.
  4. 4
    To Serve, portion out a plate of salad, top with cheese and drizzle with glaze.

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