Pasta salad has always been a trusted crowd pleaser. They’re all usually pretty good. For your next gathering, why not take your pasta salad up a notch or two? This Tortelloni Salad with Grilled Vegetables is over-the-top delicious. Allow me to explain.
Better yet, I’ll show you.
What you see here is a collection of freshness and goodness.
- Imported-from-Italy cheese-filled tortelloni
- Fresh-from-the-garden zucchini, yellow squash & red onion
- Along with fresh oregano & tarragon
- Organic baby arugula
- Homemade authentic balsamic vinaigrette
Do you have to use homemade balsamic vinaigrette?
Of course, you can use your personal favorite here. But, if you happen to be on the lookout for an excellent authentic homemade balsamic vinaigrette, this may be the one. Full credit for the recipe and technique go to Chef Billy Parisi.
The list of ingredients to make the balsamic vinaigrette is not lengthy.
Actually, you may have everything you need on hand.
- Fresh shallot & basil leaves
- Olive oil, dijon mustard & balsamic vinegar
- Granulated sugar, salt & pepper
As written, the recipe makes a generous amount …more than you’ll need for your tortelloni salad. But that’s a good thing.
Store any excess in the fridge for a full week to enjoy on numerous fresh green salads.
Now that the vinaigrette is ready, let’s move on to the next step …preparing the vegetables for the grill. Pretty easy stuff here.
- Trim the ends of the zucchini and yellow squash, then cut them in half lengthwise.
- The peeled onion is cut horizontally to form two 1-inch-thick slices.
- Brush all surfaces with olive oil.
- Season with salt & pepper.
- Grill, turning once, on both sides for 8 to 10 minutes.
- Be cautious not to overcook.
- Let cool until easy to handle.
Let’s talk about the star of this Tortelloni Salad with Grilled Vegetables.
You may be wondering …what is the difference between tortellini and tortelloni?
- Both are stuffed pastas so basically, the differences between them are the size of each pasta and what they’re stuffed with. Their shape is similar, but tortelloni are the larger of the two.
- Many times but not always, tortellini will feature a meat filling. On the other hand, the tortelloni is traditionally filled with a combination of vegetarian ingredients – the most popular being a blend of cheeses.
I’m very particular about what pasta products I will serve to my family. This RANA Tricolor 5-Cheese Tortelloni is absolutely delicious. It is imported from Italy, made from healthy non-GMO ingredients. I’ve done my research and this particular brand of fresh pasta is my number one choice. Every time.
Once the tortelloni is cooked and cooled, let’s get this deliciousness going. Easy enough.
- Simply cut the grilled veggies into bite-size pieces.
- Give the fresh herbs a rough chop.
- Gently mix it all together as you gradually add the balsamic vinaigrette.
- You may not need to use all of the vinaigrette – check it out as you go.
- Do not add the arugula until just before serving.
Doesn’t this look amazing?
It really is as good as it looks.
How should you serve your Tortelloni Salad with Grilled Vegetables?
- Best when served chilled or at room temperature.
- If served warm, the arugula will be somewhat wilted ..still delicious.
- Customize with your favorite grilled vegetables such as asparagus, mushrooms, radicchio, eggplant and/or peppers.
- Amp it up by adding grilled shrimp or chicken.
- Serve with a sprinkling of freshly grated Parmigiano Reggiano.
- Offer extra balsamic vinaigrette on the side.
tortelloni salad with grilled vegetables
Homemade authentic balsamic vinaigrette and grilled fresh veggies elevate the traditional pasta salad to this crowd pleaser.
Ingredients
Homemade Balsamic Vinaigrette
- 1/2 peeled shallot, finely minced
- 8 to 10 fresh basil leaves, finely minced
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons granulated sugar
- 3/4 cup good quality balsamic vinegar
- 2 cups light extra-virgin olive oil (or any neutral oil)
- salt and freshly ground black pepper, to taste
Tortelloni Salad with Grilled Vegetables
- 16 to 20 ounces cheese tortelloni
- 2 medium zucchini, trimmed & halved lengthwise
- 2 medium yellow squash, trimmed & halved lengthwise
- 1 medium red onion, peeled & sliced horizontally into two 1-inch-thick slices
- 2 tablespoons olive oil
- salt & freshly ground black pepper
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1/2 cup prepared balsamic vinaigrette
- 1 cup fresh baby arugula
Instructions
Homemade Balsamic Vinaigrette
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Combine the shallots, basil, mustard, sugar and balsamic vinegar in a medium-size bowl.
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Very slowly drizzle the olive oil into the mixture as you whisk the entire time, to be sure the vinaigrette remains emulsified.
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Season to taste with salt & freshly ground black pepper.
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Store, covered, in the refrigerator for up to a week.
Tortelloni Salad with Grilled Vegetables
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Cook tortelloni in a large pot of lightly salted boiling water according to package directions. Drain. Rinse well with cold water. Drain again. Set aside to cool.
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Preheat outdoor grill or grill pan to medium-high heat. Brush the zucchini, yellow squash and onion with the olive oil. Season with salt & pepper.
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Grill vegetables until lightly charred on both sides. Be cautious not to overcook. Remove from heat and allow to cool for about 10 minutes.
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Cut vegetables into bite-size pieces. Place them in a large bowl along with the cooled tortelloni & chopped herbs. Gently mix it all together as you gradually add the balsamic vinaigrette. You may not need to use all of the vinaigrette – check it out as you go.
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Do not add the arugula until just before serving.
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