Grilled Veggie Tortellini Salad
Brighten up your mealtime with this vibrant and flavorful Grilled Veggie Tortellini Salad! This easy-to-make recipe combines tender, cheese-filled tortellini with smoky, grill-charred zucchini, red bell peppers, and red onions, complemented by juicy cherry tomatoes and fresh basil. Tossed in a tangy homemade balsamic-lemon dressing, this dish is a perfect balance of creamy, smoky, and zesty flavors. Ready in just 35 minutes, it’s an ideal choice for a quick and refreshing summer dinner, a hearty side dish, or even meal prep for the week. Serve it warm for a comforting twist or chilled to enjoy as a satisfying pasta salad. Optional Parmesan topping adds a savory finish, making this dish a must-try for pasta lovers and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 12 ounces Cheese tortellini
- 2 medium Zucchini
- 1 large Red bell pepper
- 1.5 cups Cherry tomatoes
- 1 small Red onion
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Fresh basil leaves
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Lemon juice
- 1 clove Garlic
- 0.25 cups Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain, rinse under cold water, and set aside.
Preheat a grill or stovetop grill pan over medium-high heat.
Slice the zucchini into 1/4-inch thick rounds, cut the red bell pepper into large flat sections, halve the cherry tomatoes, and slice the red onion into thick rings.
In a large bowl, toss the zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil, the salt, and black pepper.
Place the vegetables directly onto the grill and cook for 4-5 minutes per side, or until they are tender and have visible grill marks. Remove from the grill and let them cool slightly.
Cut the grilled zucchini rounds in half and the grilled bell pepper into bite-sized pieces.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, lemon juice, and grated garlic to form the dressing.
In a large serving bowl, combine the cooked tortellini, grilled vegetables, cherry tomatoes, and fresh basil leaves.
Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with additional salt or pepper if needed.
Sprinkle Parmesan cheese on top before serving, if desired.
Serve the Grilled Veggie Tortellini Salad slightly warm or chilled. Enjoy!
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 6304 mg | 274% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 50.7 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1252 mg | 96% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
