Ingredients for Grilled Veggie Tortellini Salad
- Roasted Garlic
- Red Pepper
- Portabella Mushroom
- Onion
- 2 medium zucchini, sliced
- 2 tablespoons olive oil, for grilling
- 1/4 cup balsamic vinegar
- Italian Seasoning
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 (9 ounce) package cheese tortellini
- Provolone Cheese
- Black Olives
- Salt and pepper to taste
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How to Make Grilled Veggie Tortellini Salad
- Cook tortellini according to package directions. Drain and set aside.
- In a large zip-top bag, combine the sliced red onion, bell peppers, zucchini, and mushrooms. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
- Preheat grill to medium heat. Grill the marinated vegetables for 2-3 minutes per side, or until tender and slightly charred.
- While the vegetables are grilling, prepare the dressing: In a blender, combine the minced garlic, balsamic vinegar, 2 tablespoons of olive oil (in addition to what was used for marinating), and dried rosemary. Blend until smooth.
- In a large bowl, combine the cooked tortellini, grilled vegetables, halved cherry tomatoes, and chopped basil.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately at room temperature or chill for later. Add more olive oil and balsamic vinegar to taste if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
25g
Carbs
10g
