GRILLED VEGETABLE AND TORTELLINI ANTIPASTO SALAD
Provided by Anne | Craving Something Healthy
Time 41m
Number Of Ingredients 15
Steps:
- Cook the tortellini according to package directions. Drain, and set aside to cool.
- Heat the grill to medium-high heat.
- Add the sliced zucchini, eggplant, red pepper and asparagus to a large mixing bowl. Drizzle with olive oil, and sprinkle with oregano, salt and pepper. Toss the vegetables well and let them sit for about 5 minutes.
- Lay the vegetables on the grill. You may need to do this in batches, depending on the size of your grill.
- Cook the vegetables until they are tender and have grill marks on each side. You may wish to leave the red pepper halves on until the outside is well charred if you want to remove the outer skin.
- When the vegetables are charred and tender, remove them from the grill and put them back into the mixing bowl.
- Let the vegetables sit until they are cool enough to handle. Pull the outer skin off of the red peppers and discard it. Slice all of the vegetables into bite-sized pieces and return them to the bowl.
- Add the tortellini to the cut vegetables. Add the artichoke hearts, olives, radicchio, salami and cheese, and toss everything to combine.
- If desired, add a bit of Italian or Caesar dressing before serving. Keep leftover antipasto salad covered, in the refrigerator for up to 3 days.
GRILLED VEGETABLE TORTELLINI SALAD
Here's the breakout star of the grilled vegetable salad circuit. (Partly because it's a cinch to make. Mostly because it's delicious.)
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Brush 1/4 cup dressing evenly onto mushrooms and peppers.
- Grill 5 min. on each side or until crisp-tender. Cool slightly.
- Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
TORTELLONI-AND-GRILLED VEGETABLE SALAD
This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.
Provided by Marian Cooper Cairns
Time 40m
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat grill to 350° to 400° (medium-high) heat. Toss zucchini and peppers with desired amount of salt and pepper.
- 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.
- 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.
GRILLED VEGGIE TORTELLINI SALAD
Make and share this Grilled Veggie Tortellini Salad recipe from Food.com.
Provided by Rita1652
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
- Then grill till browned about 2-3 minutes each side.
- In a blender blend garlic,olive oil,balsamic vinegar,.
- rosemary.
- Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
- Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.
GRILLED VEGETABLE SALAD
Steps:
- In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper. Stir in zucchini, squash, eggplant and red pepper and toss to coat. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl. Arrange leaves on platter and top with grilled vegetables. Top with Parmesan shavings.
TORTELLINI VEGETABLE SALAD
Not only is this salad wonderfully colorful, it takes very little time to prepare. I like to serve it for luncheons or light suppers...it's sure to please pasta lovers!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water., In a large bowl, combine Italian dressing and mustard. Add vegetables, olives and tortellini; toss to coat. Cover and refrigerate until chilled.
Nutrition Facts :
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