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Tortellini & Vegetable Salad

2 tablespoons plus ¼ cup extra-virgin olive oil
1 small eggplant, cubed
1 small zucchini, cubed
1 red bell pepper, seeded and cubed
2 tablespoons balsamic vinegar
1 teaspoon dried Italian herb seasoning
Salt and pepper
1 cup broccoli florets, blanched
1 9-ounce package fresh cheese-filled tortellini, cooked and drained according to package directions

Heat 2 tablespoons oil in skillet. Add eggplant and zucchini and cook 5 minutes, stirring occasionally. Add red pepper and cook 1 minute. Whisk together ¼ cup oil, balsamic vinegar, Italian seasoning, salt and pepper in large bowl. Add tortellini, broccoli, and cooked vegetable mixture. Toss well. Chill before serving.
Tortellini and Vegetable Salad

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