30-Minute Grilled Vegetable Tortellini Salad
Charred grilled vegetables tossed with tender cheese tortellini and a silky roasted garlic-balsamic vinaigrette. This vibrant salad balances smoky caramelized flavors with tangy acidity and creamy provolone. Serve at room temperature or chilled for summer entertaining, weeknight dinners, or potlucks. The homemade dressing simple grilled vegetables into something substantial and memorable.
Ingredients
- 4 cloves garlic, roasted, minced
- 1 whole red bell pepper, quartered
- 1 whole portabella mushroomcremini mushrooms3-4 wholetexture
mild
- 1 whole onion, sliced
- 1 whole zucchini, sliced into four long strips
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon italian seasoning
- 2 cloves garlic, minced
- ¼ cup olive oil
- ⅛ cup balsamic vinegar
- 1 sprig rosemary, stem discarded, leaves chopped
- 16 ounces cheese tortellini, cooked and cooled
- ½ cup provolone cheese, diced finely
- 4 ounces black olives(optional)
- salt
- pepper
Instructions
- 1
Combine red pepper quarters, portabella mushroom, sliced onion, and zucchini strips with roasted garlic, minced garlic, three tablespoons olive oil, three tablespoons balsamic vinegar, and italian seasoning in a zip-lock bag.
- 2
Marinate for one hour.
- 3
Grill vegetables until browned, about two to three minutes per side.
- 4
Remove charred skin from peppers and dice all cooled vegetables, onions, and mushrooms.
- 5
Blend minced garlic, one-quarter cup olive oil, one-eighth cup balsamic vinegar, and chopped rosemary leaves until smooth.
- 6
Toss cooked tortellini with diced provolone, black olives if using, diced grilled vegetables, and dressing.
- 7
Season with salt and pepper and serve at room temperature or chilled, adding more oil and vinegar as needed.
Tips
Pat grilled vegetables dry before adding to the salad to prevent excess moisture from diluting the dressing.
Prepare the vinaigrette while vegetables grill so it melds with warm tortellini for better flavor absorption.
Make the dish ahead and refrigerate; add extra oil and vinegar just before serving as vegetables absorb dressing over time.
Good to Know
Refrigerate in an airtight container up to three days. Oil and vegetables may separate; shake or re-toss before serving.
Marinate vegetables and prepare dressing up to eight hours ahead. Grill vegetables and cook tortellini one day ahead. Assemble up to four hours before serving.
At room temperature within two hours of assembly, or chilled. Bring to cool room temperature for best flavor thirty minutes before serving.
Common Mistakes
Don't skip pepper skin removal to avoid bitter, charred texture in the final salad.
Don't skip marination to avoid bland, unseasoned vegetables.
Don't over-grill zucchini to avoid mushiness and falling apart during tossing.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead for a potluck?
Yes, assemble up to four hours ahead and keep chilled. Pack dressing separately and toss just before serving. The salad is best eaten within six hours of assembly as vegetables continue releasing moisture.
What if I don't have a grill?
Use a grill pan or cast-iron skillet over high heat for the same char and browning. Roast vegetables in a four-hundred-fifty-degree oven for twelve to fifteen minutes, tossing halfway, then finish under the broiler one minute per side.
Can I freeze this salad?
Not recommended. Tortellini becomes mushy when thawed, and grilled vegetables lose texture. Freeze dressing separately in ice cube trays up to two months; thaw overnight in the refrigerator before using.