Shelly's Recipe

CHICKEN TORTELLINI ROASTED VEGETABLE SALAD

Category: Pasta Salads

Sun-Dried Tomato & Basil Vinaigrette
1/2 cup sun-dried tomato halves coarsely chopped
1 cup boiling water
1/2 cup basil leaves - (packed)
1 garlic clove
2 tbsp red wine vinegar or balsamic vinegar plus
1 tsp red wine vinegar or balsamic vinegar
1 cup extra-virgin olive oil
1/2 tsp sea salt
Freshly-ground black pepper to taste

Salad
3cups whole medium mushrooms
2cups cubed zucchini
2cups cubed eggplant
3/4cup red onion wedges (about 1 medium)
Nonstick olive oil cooking spray
1 1/2(9 oz) pkg cheese tortellini
6cups leaf lettuce and arugula
1lb deli chicken breast, cut into 1 1/2 inch pieces

Preheat oven to 425. Prepare Sun-Dried Tomato & Basil Vinaigrette. Place the sun-dried tomatoes in a small bowl. Pour the boiling water over the dried tomatoes to soften, 10 to 15 minutes. Remove the tomatoes, reserving the tomato water.

In a blender or food processor, combine the tomatoes, basil, garlic, vinegar, and 6 tablespoons of the tomato water or plain water and pulse until smooth. With the motor on low, slowly add the oil and blend until the dressing is well blended. Season with the salt and pepper. Note: If you use tomatoes that are packed in oil, skip the first step of re-hydrating.

Salad: Place mushrooms, zucchini, eggplant and onion in 15X10-inch jelly-roll pan. Spray vegetables generously with cooking spray; toss to coat. Bake 20 to 25 minutes or until vegetables are browned. Lightly spray with cooking spray; cool to room temperature.

Meanwhile, cook tortellini according to package directions ; drain. Cool to room temperature. Combine vegetables, tortellini, lettuce mixture and chicken in large bowl. Drizzle with vinaigrette; toss to coat. Serves 6-8