Grilled Vegetable And Tortellini Antipasto Salad Recipes

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GRILLED VEGGIE TORTELLINI SALAD



Grilled Veggie Tortellini Salad image

Make and share this Grilled Veggie Tortellini Salad recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

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
2 cloves garlic, minced
1/4 cup olive oil
1/8 cup balsamic vinegar
1 sprig rosemary, stem discarded leaves chopped
16 ounces cheese tortellini, cooked according to package directions cooled
1/2 cup provolone cheese, diced finely
4 ounces black olives (optional)
salt and pepper

Steps:

  • Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
  • Then grill till browned about 2-3 minutes each side.
  • In a blender blend garlic,olive oil,balsamic vinegar,.
  • rosemary.
  • Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
  • 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.

TORTELLINI PESTO SALAD



Tortellini Pesto Salad image

Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce.

Provided by Jenny Saunders

Categories     Salad     Vegetable Salad Recipes

Yield 6

Number Of Ingredients 13

1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
¾ cup broccoli florets, blanched
⅓ cup shredded carrots
⅓ cup pitted green olives
1 clove garlic, chopped
½ cup mayonnaise
¼ cup prepared basil pesto
¼ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
  • In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
  • In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 27.3 g, Fiber 3.5 g, Protein 11.2 g, SaturatedFat 6.2 g, Sodium 614.6 mg, Sugar 3.1 g

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