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I saw these beautiful purple beans in the farmer's market yesterday, and was inspired to adapt my summer Roasted Eggplant Tortellini Salad into a fall version. Roasted beans are tossed with other fall goodies - toasted pumpkin seeds and dried cranberries - and dressed with a maple syrup-mustard vinaigrette. It's a super easy take-along to a party or for a weeknight main or side.
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Artsy capture of these gorgeous purple beans

Roasted Green Bean Tortellini Salad

October 13, 2013

30 min or less active, 60 min or less total, appetizer, main, side, spring, summer, vegan

I saw these beautiful purple beans in the farmer's market yesterday, and was inspired to adapt my summer Roasted Eggplant Tortellini Salad into a fall version. Roasted beans are tossed with other fall goodies - toasted pumpkin seeds and dried cranberries - and dressed with a maple syrup-mustard vinaigrette. It's a super easy take-along to a party or for a weeknight main or side.

Information

Servings: 8
Time: About 25 minutes active; Less than an hour total
Price: About $18.20 total; $2.30 per serving
Nutrition (per serving):
Calories: 326.7
Protein: 11.5g
Fat: 13.6g
Saturated fat: 2.6g
Carbohydrates: 42.7g
Fiber: 2.8g
Sodium: 429mg
Cholesterol: 26.9
High In:
Good Source:
Low In:

Ingredients

  • 1 lb green or purple beans, rinsed with ends trimmed
  • 1 large red onion, chopped coarsely
  • 3 Tbsp EVOO, divided
  • 1 Tbsp fresh rosemary, chopped
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 2 8-9 oz packages tortellini (vegan, if you choose a non-cheese version)
  • 3/4 cup fresh parsley, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pumpkin seeds
  • 2 Tbsp real maple syrup
  • 2 Tbsp dijon mustard
  • 1 Tbsp balsamic vinegar
  • 2 garlic cloves, minced

Preparation

  1. Preheat oven to 425 degrees.
  2. Toss together beans, onion, 1 Tbsp EVOO, rosemary and SnP in a large bowl. Roast for 15 minutes, remove and let cool.
  3. Meanwhile heat a large pot of water. When it comes to a boil, add tortellini and cook to al dente - 4 minutes. Drain, rinse with cold water and let cool.
  4. In a large bowl, toss together parsley, cranberries, seeds, syrup, mustard, vinegar, garlic and remaining 2 Tbsp EVOO.
  5. Add beans and pasta, and toss until combined. You can eat immediately, but it's better the next day.

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