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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.

July 31st, 2008 | Tags: cooking contests, healthy recipes, spinach cheese tortellini recipes | Category: Contest, Recipes | Subscribe to comments | Leave a comment | Trackback URL