Warm Tortellini and Roasted Vegetable Salad


  • 1 lb Steak Tips (optional for protein)


  1. Preheat the oven to 425 degrees F.
  2. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet.
  3. Bake, stirring occasionally, until the vegetables are tender and lightly browned, ~25 minutes.
  4. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain.
  5. Put kale in a large bowl and top with the warm tortellini and roasted vegetables.
  6. Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it starts browning, ~ 2 minutes.
  7. Remove from the heat, add vinegar; pour over the tortellini mixture and toss to coat.
  8. Add the basil and fennel fronds, season with salt and pepper and toss.

Servings: 4