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Tortelloni-and-Grilled Vegetable Salad

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 15 mins
Total time 40 mins
Yield Makes 6 servings
This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.

Ingredients

  • 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

How to Make It

  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.