Grilled Zucchini And Tortellini Salad With Asiago C

Name: Grilled Zucchini And Tortellini Salad With Asiago Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; 1/2 cup (125 mL) olive oil; 2 tbsp (25 mL) red wine vinegar; 2 tbsp (25 mL) balsamic vinegar; 2 tbsp (25 mL) finely chopped fresh oregano; 1 tbsp (15 mL) grainy Dijon Mustard; 2 cloves garlic, minced; Salt and freshly ground black pepper to taste; Salad:; 3 green zucchini; 3 yellow zucchini; 1 lb (500 g) fresh cheese-stuffed tortellini; 1/2 cup (125 mL) Kalamata olives; 1/3 cup (75 mL) chopped oil-packed sun-dried tomatoes; 6 ozs (175 g) Asiago cheese, cut into small cubes; 1/3 cup (75 mL) coarsely chopped flat-leaf parsley

Servings: persons

Vinaigrette:
1/2 cup (125 mL) olive oil
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) finely chopped fresh oregano
1 tbsp (15 mL) grainy Dijon Mustard
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Salad:
3 green zucchini
3 yellow zucchini
1 lb (500 g) fresh cheese-stuffed tortellini
1/2 cup (125 mL) Kalamata olives
1/3 cup (75 mL) chopped oil-packed sun-dried tomatoes
6 ozs (175 g) Asiago cheese, cut into small cubes
1/3 cup (75 mL) coarsely chopped flat-leaf parsley

1
1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper.
2
2. Cut each zucchini into three length-wise slices, about 1/2-inch (1-cm) thick. Place on a baking sheet and brush with 1/3 cup (75 mL) of the vinaigrette. Place on greased grill over medium-high heat and cook for 4 to 5 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (2.5-cm) thick chunks.
3
3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain; rinse under cold water to chill. Drain well.
4
4. Combine tortellini, grilled zucchini, olives, sun-dried tomatoes, cheese and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vinaigrette:, 1/2 cup (125 mL) olive oil, 2 tbsp (25 mL) red wine vinegar, 2 tbsp (25 mL) balsamic vinegar, and more.

Yes, Grilled Zucchini And Tortellini Salad With Asiago Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Zucchini And Tortellini Salad With Asiago Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions