Warm tortellini salad with garlic and herbs

Ingredients:

• 2 sweet peppers (1 red, 1 yellow), cut into thick strips
• 1 small fennel root, trimmed, halved and thinly sliced ​​+ 1/4 cup chopped fennel greens
• 1 red onion, sliced ​​into 0.5 cm thick rings.
• 2 tablespoons extra-virgin olive oil
• 1 package (250 g) tortellini with spinach or cheese
• 1 package (150 g) baby spinach (about 8 cups)
• 60 g thin slices of salami, cut into thin strips
• 0.5 cup Italian herb and garlic dressing
• 0.5 cup torn basil or parsley leaves

Preparation:

1. Preheat oven to 220°C.
2. On a rimmed baking sheet, combine the bell pepper, fennel, onion, olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Roast, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
3. Meanwhile, bring a large saucepan of salted water to a boil. Add the tortellini and cook according to package directions; drain. Combine the tortellini in a large bowl with the roasted vegetables and let cool slightly.
4. Add the spinach, salami, and Italian herb-garlic dressing and toss to combine. Season with salt and pepper to taste. Sprinkle with basil and fennel leaves.