Tortellini Salad With Grilled Tomato Vinaigrette

Name: Tortellini Salad With Grilled Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound rainbow tortellini pasta, uncooked; 3 roma (plum) tomatoes; 1 tablespoon tomato paste; 1 clove garlic, minced; 3 tablespoons red wine vinegar; 3 tablespoons balsamic vinegar; 2 teaspoons Dijon-style prepared mustard; 1 teaspoon honey; 1/3 cup olive oil; 1/3 cup vegetable oil; salt and pepper to taste; 3/4 cup shredded provolone cheese; 3 ounces hard salami, diced; 2/3 cup sliced celery; 1/4 cup sliced black olives; 1/2 cup red bell pepper, diced; 1 tablespoon red onion, diced; 1/4 cup chopped fresh parsley; 1 teaspoon chopped fresh rosemary; 1 tablespoon fresh lemon juice; salt and pepper to taste

Servings: persons

1 pound rainbow tortellini pasta, uncooked
3 roma (plum) tomatoes
1 tablespoon tomato paste
1 clove garlic, minced
3 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
2 teaspoons Dijon-style prepared mustard
1 teaspoon honey
1/3 cup olive oil
1/3 cup vegetable oil
salt and pepper to taste
3/4 cup shredded provolone cheese
3 ounces hard salami, diced
2/3 cup sliced celery
1/4 cup sliced black olives
1/2 cup red bell pepper, diced
1 tablespoon red onion, diced
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
salt and pepper to taste

1
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2
Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened.
3
Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper.
4
In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.

910

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 21 ingredients. The key ingredients include: 1 pound rainbow tortellini pasta, uncooked, 3 roma (plum) tomatoes, 1 tablespoon tomato paste, 1 clove garlic, minced, and more.

Yes, Tortellini Salad With Grilled Tomato Vinaigrette 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!