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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 425F. Chop the red, yellow, and orange bell peppers, zucchini, eggplant, and onion into small, bite-sized pieces, aiming for roughly the same size so everything roasts evenly.
Mince the garlic and add it to a large casserole dish along with all the chopped vegetables. Drizzle with 4 tablespoons of olive oil, then sprinkle the salt and pepper over the top. Toss until every piece is evenly coated.
Roast for 40 to 45 minutes, stirring once or twice. The vegetables should be tender with golden, caramelized edges and a little char.
Bring a large pot of salted water to a rolling boil and cook the tortellini according to package directions until just al dente. Drain well and let cool for about 5 minutes so they don't wilt the basil on contact.
Add the slightly cooled tortellini directly to the casserole dish with the roasted vegetables. Drizzle the balsamic vinegar and remaining 1 tablespoon of olive oil over the top, scatter the Parmesan over everything, and toss gently until well combined.
Tear the fresh basil leaves by hand and scatter them generously over the top.
Serve immediately while warm, or transfer to an airtight container and refrigerate at least 2 hours to serve it as a cold salad.
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Let the tortellini cool for five minutes before it meets the roasted vegetables. Piping hot pasta wilts the basil and soaks up too much dressing.
Make ahead: prepare up to 24 hours in advance, store covered in the fridge, and add the basil just before serving.
Storage: refrigerate leftovers in an airtight container up to 3 days - the flavors deepen overnight. To serve warm, reheat gently in a skillet over medium-low with a splash of olive oil or microwave in 30-second intervals, then brighten with extra balsamic and basil. Freezing is not recommended; the tortellini gets mushy.
Substitutions: any cheese tortellini works (fresh, frozen, or dried), or a gluten-free pasta shape. Swap eggplant for butternut squash, sweet potato, or extra zucchini. Pecorino Romano in place of Parmesan for a sharper kick, or plant-based Parmesan / nutritional yeast for dairy-free. Red wine vinegar or lemon juice in place of balsamic. Parsley or arugula in place of basil.
Variations: add grilled chicken, crispy prosciutto, white beans, or shrimp for protein; go Mediterranean with Kalamata olives, artichoke hearts, and feta; swap the dressing for pesto; add red pepper flakes or chili oil for heat; make a fall version with butternut squash, Brussels sprouts, dried cranberries, and toasted walnuts.
Can I make this salad ahead of time?
Yes, you can prepare it up to 24 hours in advance and store it covered in the fridge. Add the basil just before serving.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, then add extra balsamic and basil.
Can I freeze this salad?
Freezing is not recommended as the tortellini can become mushy.
What can I substitute for eggplant?
You can swap eggplant for butternut squash, sweet potato, or extra zucchini.
What other vegetables can I use?
Asparagus, cherry tomatoes, mushrooms, butternut squash, and Brussels sprouts roast well. Keep the pieces small and uniform.
