Barilla Three Cheese Tortellini Salad with Roasted Veggies, Parmigiano Cheese & Balsamic Drizzle
INGREDIENTS
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. 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. 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. 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. To Serve, portion out a plate of salad, top with cheese and drizzle with glaze.
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