Lunch/ Salads/ Side Dishes

Warm Autumn Tortellini Pasta Salad with Smoked Gouda & Sun Dried Tomato Pesto Vinaigrette

Warm Autumn Tortellini Pasta Salad with Smoked Gouda & Sun Dried Tomato Pesto Vinaigrette | The Foodwright

That title though 😳

It might as well say, hello! I am the most high maintenance pasta salad you’ll ever meet.

But also, (& more importantly)…the most delicious.

And really, it only sounds high maintenance. Assembly is actually pretty quick & easy!

Warm Autumn Tortellini Pasta Salad with Smoked Gouda & Sun Dried Tomato Pesto Vinaigrette | The Foodwright

Oh hey hey hey GUESS WHAT?! I’m headed on a surprise trip today. Any guesses where?

I’m pretty excited.

Also nervous/anxious/freaking out because airports & airplanes + me = 😖😱😭

Like seriously. Not looking forward to the whole traveling part. Just the destination. Especially since Brig isn’t coming…which means I can’t hold his hand during takeoff…#newlyweds #prayforme

Also. It’s been raining soooooo much this week (as you have already heard) & as much as I absolutely adore it, like no light has been coming into our little basement apartment. So that’s sad for food photos. BUT still, rain makes me happy and so it’s all okay.

Warm Autumn Tortellini Pasta Salad with Smoked Gouda & Sun Dried Tomato Pesto Vinaigrette | The Foodwright

I think that you will REALLY love this pasta salad. It’s definitely one of my favorite recipes to date! It’s so exciting and different and all the contrasting flavors go KAPOW! in your mouth & it’s quite the great experience.

Crispy roasted vegetables, BACON, pasta, sun-dried tomato vibes…

& that smoked gouda though 😍

Warm Autumn Tortellini Pasta Salad with Smoked Gouda & Sun Dried Tomato Pesto Vinaigrette | The Foodwright

Serves 4-6 

Ingredients:

3 T olive oil

1 small head cauliflower, cut into florets

1/2 small acorn squash, peeled & diced

2 c fresh brussels sprouts, halved

6 pieces bacon, cooked & cut into pieces

3 c uncooked tortellini

1 c cubed smoked gouda

for the vinaigrette:

2 T sun-dried tomato pesto

1 T olive oil

2 T apple cider vinegar

1 t honey

Instructions: 

Preheat oven to 425.

On a large baking sheet, combine the olive oil, cauliflower, acorn squash, brussels sprouts, & some salt and pepper. Toss together to ensure that all vegetables are evenly coated in the oil. Roast for 20 minutes, stirring halfway. Set aside.

In a large pot of boiling water, cook the tortellini according to package directions and set aside.

To assemble the dressing, combine the pesto, olive oil, vinegar, and honey is a jar or cup with a lid and shake vigorously. Maybe do a dance.

To assemble the salad, toss together the roasted vegetables, tortellini, bacon, and dressing. Serve immediately!

Warm Autumn Tortellini Pasta Salad with Smoked Gouda & Sun Dried Tomato Pesto Vinaigrette | The Foodwright

xo, Lucia

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