Grilled Vegetable Tortellini Salad ~
Cheese-filled tortellini with grilled summer vegetables tossed in a zesty Italian balsamic vinaigrette.
Serve with toasted ciabatta bread and Sweet Bell Pepper Bruschetta.
Tortellini Pasta Salad Recipe
I like this easy pasta dish for its simplicity and versatility. This salad can be served chilled or at room temperature, making it a great option for summertime parties or a refreshing meal on a warm day.
We’re opting for grilled vegetables instead of roasted vegetables for this recipe. Grilling infuses the veggies with a lightly smoky flavor, adding a nice depth to the salad. This cooking method also allows for a quicker cooking time, perfect for keeping things light and fresh in the summer heat.
Ingredients for Grilled Vegetable Tortellini Salad
You will need the following:
- 2 tablespoons + 1 tablespoon olive oil, divided
- 1 tablespoon dark balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 18 ounces cheese tortellini, by weight
- 1 medium zucchini, halved lengthwise
- 1 medium yellow squash, halved lengthwise
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
Ingredient Notes
- Olive Oil – Use extra virgin olive oil to provide a rich base for the vinaigrette.
- Dark Balsamic Vinegar – Dark balsamic vinegar is preferred over white balsamic in this recipe for its richer and sweeter flavor that complements the smoky grilled vegetables.
- Italian Seasoning – Infuses the dish with classic Italian herbs, including dried oregano, basil, and thyme.
- Garlic Powder – Adds a mellow garlic flavor without the texture of raw fresh garlic.
- Onion Powder – Enhances the savory depth of the vinaigrette without overpowering the other flavors.
- Cheese Tortellini – The creaminess of cheese-filled tortellini makes a satisfying base that pairs perfectly with the grilled vegetables. I used KiteHill brand dairy-free cheese tortellini.
- Zucchini and Yellow Squash – Grilled to perfection, these summer vegetables add a satisfying natural sweetness and smokiness to the salad.
- Fresh Basil and Oregano – These fresh herbs add a nice earthiness and aroma.
How to Make Grilled Vegetable Tortellini Salad
STEP ONE: For the vinaigrette: In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Set aside.
STEP TWO: Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain in a colander, rinse with cold water to cool down and stop the cooking process. Transfer the tortellini to a large bowl and set aside.
STEP THREE: Preheat an outdoor gas grill or an indoor grill pan to 375°F. Bruch the cut sides of the zucchini and yellow squash with the remaining 1 tablespoon of olive oil. Place the vegetables cut side down onto the preheated grill.
STEP FOUR: Grill vegetables for 10 minutes or until tender but still slightly crisp (a fork or skewer should pierce the vegetable easily) and with visible grill marks. Remove from heat and transfer to a cutting board to cool for 10 minutes.
STEP FIVE: Cut the grilled vegetables into bite-size pieces and add to the bowl with the tortellini.
STEP SIX: Add the vinaigrette and toss to coat.
STEP SEVEN: Add the fresh basil and oregano. Toss a second time, adjust seasoning to taste, and serve.
Optional Add-Ins
This tortellini recipe is easy to customize to suit your personal preference or ingredients on hand. Try tossing in one or more of these favorite additions:
- Sliced Black Olives – Briniy olives add a nice contrast to the flavor of the grilled vegetables.
- Fresh Vegetables – Red, orange, or yellow bell peppers, fresh spinach leaves, or halved cherry tomatoes, are an easy way to add fresh flavor.
- Parmesan Cheese – Sprinkle over the top before serving.
Storage
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Before serving, allow the salad to come to room temperature or gently reheat and refresh for best flavor by tossing it with a light drizzle of olive oil.
More Salad Recipes You’ll Love!
- Italian Rice Salad
- Summer Pasta Salad
- Greek Pasta Salad for a Crowd
- Balsamic Green Beans
- Bell Pepper Salad
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Grilled Vegetable Tortellini Salad
Ingredients
- 2 tablespoons + 1 tablespoon olive oil divided
- 1 tablespoon dark balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 18 ounces cheese tortellini by weight
- 1 medium zucchini halved lengthwise
- 1 medium yellow squash halved lengthwise
- 1/4 cup red onion thinly sliced
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh oregano chopped
Instructions
- For the vinaigrette: In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Set aside.
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain in a colander, rinse with cold water to cool down and stop the cooking process. Transfer the tortellini to a large bowl and set aside.
- Preheat an outdoor gas grill or an indoor grill pan to 375°F. Bruch the cut sides of the zucchini and yellow squash with the remaining 1 tablespoon of olive oil. Place the vegetables cut side down onto the preheated grill.
- Grill vegetables for 10 minutes or until tender but still slightly crisp (a fork or skewer should pierce the vegetable easily) and with visible grill marks. Remove from heat and transfer to a cutting board to cool for 10 minutes.
- Cut the grilled vegetables into bite-size pieces and add to the bowl with the tortellini.
- Add the vinaigrette and toss to coat.
- Add the fresh basil and oregano. Toss a second time, adjust seasoning to taste, and serve.
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