Go Back
–+ servings
Tortellini Pasta Salad

Vibrant Tortellini Pasta Salad with Grilled Veggies Delight

This Tortellini Pasta Salad combines fluffy tortellini with grilled vegetables, salami, and provolone, topped with pesto dressing for a refreshing dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 265
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Cheese Tortellini Fresh or dry
For the Grilled Vegetables
  • 1 medium Zucchini Slice lengthwise for grilling
  • 1 medium Eggplant Can be peeled if preferred
  • 1 medium Red Pepper Cored and sliced
  • 1 cup Thin Asparagus Trim tough ends
  • 2 tablespoon Olive Oil For grilling vegetables
  • 1 teaspoon Dried Oregano
  • to taste Salt and Black Pepper For seasoning
For the Salad Mix
  • 1 cup Marinated Artichoke Hearts Drain and quarter
  • ½ cup Kalamata Olives Chopped
  • 1 cup Radicchio Slice thinly
  • 4 oz Italian Salami Optional, sliced into strips
  • 4 oz Provolone Cheese Sliced into strips
For the Dressing
  • ½ cup Prepared Pesto Homemade or store-bought
  • 2 tablespoon Red Wine Vinegar

Equipment

  • large pot
  • colander
  • Grill
  • Mixing Bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Cook the Tortellini: Boil salted water, add cheese tortellini, and cook until al dente. Drain and cool.
  2. Prepare the Vegetables: Combine vegetables in a bowl with olive oil, oregano, salt, and pepper. Let rest for 15 minutes.
  3. Preheat the Grill: Heat grill to medium-high, oil grates to prevent sticking.
  4. Grill the Vegetables: Grill vegetables for about 4 minutes per side until tender and marked.
  5. Cool and Chop the Grilled Vegetables: Allow grilled vegetables to cool, then chop into bite-sized pieces.
  6. Combine the Salad Ingredients: In a bowl, mix tortellini, grilled vegetables, artichoke hearts, olives, radicchio, salami, and provolone.
  7. Prepare the Dressing: Whisk pesto and red wine vinegar together, then drizzle over salad.
  8. Toss and Serve: Mix salad gently and serve immediately, or chill for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 265kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

For best flavor, serve the salad at room temperature and enjoy as leftovers with extra dressing if desired.

Tried this recipe?

Let us know how it was!