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Warm Tortellini Salad with Roasted Tomatoes and Green Beans

December/January 2010

Warm Tortellini Salad with Roasted Tomatoes and Green Beans

Dan Roberts enlarge

By: Tracey Seaman
Part of this menu: French Onion Dip Steak Sandwiches and more! »

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 4 Servings
  • Prep 10 min
  • Cook 20 min

Ingredients:

  • 1 1/2 pounds plum tomatoes, quartered lengthwise
  • 5 tablespoons extra-virgin olive oil
  • Salt and pepper
  • Two 6-inch hoagie rolls, split
  • 1 clove garlic, halved
  • One 1-pound package frozen cheese tortellini
  • 1 pound green beans, trimmed and halved crosswise
  • 3/4 pound mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 cup chopped flat-leaf parsley

Toss leftovers with extra-virgin olive oil and bake in a frittata.

Use 1 pound cooked penne pasta instead of the tortellini.

Directions:

  1. Position a rack in the middle of the oven and preheat to 500°. Arrange the tomatoes cut side up on a parchment-paper-lined baking sheet, drizzle 2 tablespoons olive oil on top and season with salt and pepper; roast until tender, about 20 minutes. Transfer the tomatoes and any juices to a large bowl.

  2. Meanwhile, during the last 5 minutes of roasting, brush 1 tablespoon olive oil onto the cut sides of the hoagie rolls, season with salt and toast in the oven. Rub each toast with the garlic clove.

  3. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, adding the green beans for the last 2 minutes of cooking; drain. Add to the tomatoes along with the mozzarella, parsley and remaining 2 tablespoons olive oil; toss and season with salt and pepper. Serve with the garlic toasts.
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