Spinach & Cheese Tortellini Salad with Roasted Onion & Garlic Vinaigrette

I gotta say I love all the spinach recipes coming in – not much healthier than that.  Cheryl’s entry for the Gimme Recipes! Contest is no exception.  Sounds delicious!  
Spinach & Cheese Tortellini Salad with Roasted Onion & Garlic Vinaigrette
Non stick Cooking Spray
6 cloves garlic, peeled
1 small onion, peeled & quartered
1- 8 ounce bottle red wine & olive oil vinaigrette (CAN USE A LITE ALTERNATIVE)
6 oz. fresh baby spinach leaves
¼ cup fresh basil leaves, juilenned
1 1/2 cups cherry tomatoes, halved
1 -9 ounce package Spinach & cheese tortellini, cooked according to package directions and drained
1/2 teaspoon kosher salt
¼ teaspoon (or to taste) black pepper
½ cup smoked fresh mozzarella cheese, diced (CAN USE REGULAR MOZZARELLA)
½ cup shaved parmesan cheese
2 tablespoons flat leaf parsley, chopped
 
Preheat oven to 375F. degrees.  Spray an oven proof dish liberally with non stick cooking spray; add the garlic and onion & spray the top liberally. Roast in oven for 10-15 minutes. Remove vegetables from oven, add to a blender and puree, drizzling in the vinaigrette while blender is running until well blended. Mix together the spinach leaves, basil, tomatoes, tortellini, salt & pepper and vinaigrette. Place into a large glass bowl; top with the mozzarella and parmesan cheeses. Garnish with sprinkled parsley and chill for at least one hour. Makes 8 servings.

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