- Heat 15 mL (1 tbsp.) oil in a large skillet over medium-high heat.
- Sauté vegetables for 2 to 3 minutes, or until tender-crisp.
- Meanwhile, cook pasta in a large pot of boiling salted water for 3 minutes. Drain and rinse with cold water.
- Toss drained pasta with remaining ingredients in a large bowl. Sprinkle with Parmesan before serving.
CHEF’S SECRET
Add slices of grilled chicken or tofu for extra protein.
- Vary the vegetables according to what’s in season. Zucchini, asparagus, or eggplants all work well.
- Try with grated or shaved Parmesan cheese.
- Toss in some arugula or fresh basil for added flavour.
- Pairs well with a light and fruity white wine.
This vegetable tortellini Salad is a colourful and flavourful dish that combines delicious Italian pasta with fresh, crunchy vegetables. This light and nutritious salad is a perfect choice for a quick, healthy, and satisfying meal. The three-cheese Tortellini bring a richness and depth of flavour with their creamy filling and tender texture.
Sautéed to perfection, the carrots and red and yellow bell peppers add a natural sweetness and a crunchy touch. Cooking them briefly preserves their texture and nutrients while releasing their flavour. The addition of green of black olives offers a salty contrast and a firm texture that balances the pasta and vegetables.
The basil pesto, with its herbaceous and enchanting aroma, ties all the elements of the salad together, adding a fresh and aromatic flavour. The olive oil used both for cooking and as a dressing adds a richness and creaminess, making each bite a delight.