Oven Dried Tomato and Cheese Tortellini Pasta Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Heat Scale
Submit Recipe

Yield: 6 – 8


1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced salami, quartered
4 medium ripe tomatoes
1/2 cup olive oil, divided
1 small red onion, diced
3-4 red Bellafina peppers, seeded and diced
4 cloves garlic, minced
1/2 fresh basil leaves, divided
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon dried oregano
sea salt & black pepper to taste
1/2 cup freshly grated parmesan
2/3 cup sweet peas

Preheat oven to 300 degrees F (150 C) and line a baking sheet with foil. Slice the tomatoes into large chunks and spread out on tray. Bake for 40 minutes to 1 hour or until deep red and shrunken looking. Once done, remove from oven and cool on tray for about 10 miuntes.

While tomatoes are in oven, cook tortellini according to package directions until al dente. Rinse in icy cold water to stop it from cooking, then drain and place in large bowl.

In a smaller bowl, whisk together 1/4 cup olive oil, balsamic, half of fresh basil, thyme, and oregano; set aside.

Pour the remaining olive oil into a small skillet and place over medium low heat. Add onions, garlic, Bellafina peppers and stir for 3 to 4 minutes until fragrant. Remove from heat and stir in remaining half of basil, peas, and olive oil/balsamic mixture. Cool for at least 5 minutes before mixing with pasta.

Now it’s time to put it all together. Add your veggie mixture, parmesan, and salami, and salt and pepper to taste, to the bowl with the tortellini and gently toss with salad spoons or a large spatula. Last add your roasted tomatoes and gently fold into pasta to avoid smashing them much. The pasta can be served immediately at room temperature or refrigerate until cold. It is also wonderful served hot.

From gringalicious.com