Grilled Vegetable Tortellini Salad Recipes

GRILLED VEGETABLE AND TORTELLINI ANTIPASTO SALAD

Steps:

• Cook the tortellini according to package directions. Drain, and set aside to cool.
• Heat the grill to medium-high heat.
• Add the sliced zucchini, eggplant, red pepper and asparagus to a large mixing bowl. Drizzle with olive oil, and sprinkle with oregano, salt and pepper. Toss the vegetables well and let them sit for about 5 minutes.
• Lay the vegetables on the grill. You may need to do this in batches, depending on the size of your grill.
• Cook the vegetables until they are tender and have grill marks on each side. You may wish to leave the red pepper halves on until the outside is well charred if you want to remove the outer skin.
• When the vegetables are charred and tender, remove them from the grill and put them back into the mixing bowl.
• Let the vegetables sit until they are cool enough to handle. Pull the outer skin off of the red peppers and discard it. Slice all of the vegetables into bite-sized pieces and return them to the bowl.
• Add the tortellini to the cut vegetables. Add the artichoke hearts, olives, radicchio, salami and cheese, and toss everything to combine.
• If desired, add a bit of Italian or Caesar dressing before serving. Keep leftover antipasto salad covered, in the refrigerator for up to 3 days.

WARM TORTELLINI AND ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
• Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

TORTELLINI VEGETABLE SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water., In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.

GRILLED VEGETABLE TORTELLINI SALAD

Steps:

• Heat grill to medium-high heat.
• Brush 1/4 cup dressing evenly onto mushrooms and peppers.
• Grill 5 min. on each side or until crisp-tender. Cool slightly.
• Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.

GRILLED VEGGIE TORTELLINI SALAD

Steps:

• Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
• Then grill till browned about 2-3 minutes each side.
• In a blender blend garlic,olive oil,balsamic vinegar,.
• rosemary.
• Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
• Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.