GRILLED TORTELLINI SALAD
GRILLED TORTELLINI SALAD
Salad
3 green zucchini
3 yellow zucchini
1 pound of fresh cheese-stuffed tortellini (500g)
½ cup of Kalamata olives, pitted (125ml)
1/3 cup of oil-packed sun dried tomatoes, chopped (80ml)
1/3 cup of flat-leaf parsley, coarsely chopped (80ml)
Vinaigrette
½ cup of olive oil (125ml)
2 tablespoons of red wine vinegar (30ml)
2 tablespoons of balsamic vinegar (30ml)
2 tablespoons of finely chopped fresh oregano (30ml)
1 tablespoon of grainy Dijon Mustard (15ml)
2 cloves of garlic, minced
Salt and pepper to taste
Cook tortellini in a large pot of boiling salted water until just tender. About 5 minutes Drain in a colander and rinse under cold water to chill. Drain well.
In a medium bowl, combine vinaigrette ingredients whisk well to combine and season with salt and pepper.
Cut each zucchini into three length-wise slices, about ½-inch (8 mm) thick. Place on a baking sheet and brush with 1/3 cup (80ml) of the vinaigrette.
Preheat barbeque grill to 375°F /190°C or medium high. Lightly oil the grill.
Place the zucchini directly on grill and cook for 2 to 3 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (1.5 cm) thick chunks.
Combine tortellini, grilled zucchini, and olives, sun dried tomatoes, and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.
Yield: 6 servings
Salad
3 green zucchini
3 yellow zucchini
1 pound of fresh cheese-stuffed tortellini (500g)
½ cup of Kalamata olives, pitted (125ml)
1/3 cup of oil-packed sun dried tomatoes, chopped (80ml)
1/3 cup of flat-leaf parsley, coarsely chopped (80ml)
Vinaigrette
½ cup of olive oil (125ml)
2 tablespoons of red wine vinegar (30ml)
2 tablespoons of balsamic vinegar (30ml)
2 tablespoons of finely chopped fresh oregano (30ml)
1 tablespoon of grainy Dijon Mustard (15ml)
2 cloves of garlic, minced
Salt and pepper to taste
Cook tortellini in a large pot of boiling salted water until just tender. About 5 minutes Drain in a colander and rinse under cold water to chill. Drain well.
In a medium bowl, combine vinaigrette ingredients whisk well to combine and season with salt and pepper.
Cut each zucchini into three length-wise slices, about ½-inch (8 mm) thick. Place on a baking sheet and brush with 1/3 cup (80ml) of the vinaigrette.
Preheat barbeque grill to 375°F /190°C or medium high. Lightly oil the grill.
Place the zucchini directly on grill and cook for 2 to 3 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (1.5 cm) thick chunks.
Combine tortellini, grilled zucchini, and olives, sun dried tomatoes, and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.
Yield: 6 servings
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