This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.


  • 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
  • 1/2 cup Lemon-Shallot Vinaigrette
  • 1 cup torn fresh basil leaves


Hands On: 15 Minutes
Total: 40 Minutes

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Toss zucchini and peppers with desired amount of salt and pepper.
  2. 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. 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.
Marian Cooper Cairns,
July 2014