Tortelloni-and-Grilled Vegetable Salad

Southern Living
Tortelloni-and-Grilled Vegetable Salad Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.
Makes 6 servings

Ingredients

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3 medium zucchini (about 3/4 lb.), cut in half lengthwise
1 (8-oz.) package sweet mini bell peppers, trimmed and seeded
1 (20-oz.) package refrigerated cheese-and-spinach tortelloni
1 cup torn fresh basil leaves

Preparation

Hands-on: 15 Minutes
Total: 40 Minutes

1. Preheat grill to 350° to 400° (medium-high) heat. Toss zucchini and peppers with desired amount of salt and pepper.

2. Grill vegetables, covered with grill lid, 4 to 5 minutes on each side or until tender. Remove from grill; let stand 5 minutes. Coarsely chop.

3. Prepare pasta according to package directions. Toss together warm tortelloni, grilled vegetables, and vinaigrette. Add salt and pepper to taste. Serve warm or at room temperature; sprinkle with basil just before serving.

Created date

June 2014

Nutritional Information