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Grilled Veggie Tortellini Salad

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“This is great for a summer picnic, pot luck or a way to use your leftover grilled vegies.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • vegetables to be grilled
  • 4 cloves roasted garlic, minced
  • 1 red pepper, quartered
  • 1 portabella mushroom
  • 1 onion, sliced
  • 1 zucchini, sliced into four long strips
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon italian seasoning
  • Salad dressing
  • 2 cloves garlic, minced
  • 14 cup olive oil
  • 18 cup balsamic vinegar
  • 1 sprig rosemary, stem discarded leaves chopped
  • Salad ingredients
  • 16 ounces cheese tortellini, cooked according to package directions cooled
  • 12 cup provolone cheese, diced finely
  • 4 ounces black olives (optional)
  • salt and pepper

Directions

  1. Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
  2. Then grill till browned about 2-3 minutes each side.
  3. In a blender blend garlic,olive oil,balsamic vinegar,.
  4. rosemary.
  5. Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
  6. 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.

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