STREAMING NOW: Chuck's Week Off

Grilled Veggie Tortellini Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is great for a summer picnic, pot luck or a way to use your leftover grilled vegies.”

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a