Tortelloni Salad with Grilled Vegetables

Pasta salad has always been a trusted crowd pleaser. 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 – Tortelloni are larger than tortellini, resembling a hat or a keyhole shape, formed by folding a square of pasta over a cheesy filling and twisting the ends together. Unlike tortellini, they are traditionally meat-free.
• Fresh-from-the-garden zucchini & yellow squash – Trimmed & halved lengthwise.
• Red onion – Peeled & sliced horizontally into two 1-inch slices.
• Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated. 
• Salt & freshly ground black pepper
• Fresh oregano & tarragon – Chopped. Fresh herbs are recommended over dried. They generally have a brighter, more vibrant flavor with a more tender texture. 
• Organic baby arugula – Preferred over mature arugula, baby arugula is picked when the leaves are still small and tender. Baby arugula tends to have a less pronounced peppery bite than mature arugula, which has large, full-size leaves.
• Homemade balsamic vinaigrette – To finish.

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 a short one.

Actually, you may have everything you need on hand.

• Fresh shallot – Finely minced or grated. Shallots are often used to brighten vinaigrettes because of their mild, sweet flavor that’s often described as a mix of onion and garlic.
• Fresh basil leaves – Finely minced. Highly recommend that you use fresh basil with its vibrant, sweet and peppery flavor. If you must substitute with dried basil, measure just one-third of the amount since the flavor is more concentrated.
• Extra-virgin olive oil – Or your preferred neutral oil. My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Dijon mustard – Dijon is preferred over regular mustard for its more intense complex flavor profile. Adds acidity and brightness to the vinaigrette. 
• Balsamic vinegar – Highly recommend using aged balsamic vinegar with its rich, complex, and syrupy texture. 
• Granulated sugar – Adds a touch of sweetness.
• Salt & freshly ground black pepper – To taste.

• Combine the shallots, basil, mustard, sugar and balsamic vinegar in a medium-size bowl.
  
• Very slowly drizzle the olive oil into the mixture.
• Whisk the entire time, to be sure the vinaigrette remains emulsified.
  

• Season to taste with salt & freshly ground black pepper.
  
• Store, covered, in the refrigerator for up to a week.

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.

Looks amazing, right? 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.

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More hearty salads…