Tortellini Salad with Grilled Tomato Vinaigrette

The vinaigrette is absolutely smashing. You'll want to just eat it with a spoon, but save some for the salad. Blackened tomatoes are blended with good things like balsamic vinegar, honey, mustard, tomato paste, garlic, and red wine vinegar, and then splashed on the waiting salad. Serves six.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 528 Calories

Ingredients

• ⅓ cup vegetable oil
• 1 tablespoon fresh lemon juice
• ¼ cup chopped fresh parsley
• 1 clove garlic, minced
• salt and pepper to taste
• ⅓ cup olive oil
• ½ cup red bell pepper, diced
• 1 tablespoon tomato paste
• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• ¼ cup sliced black olives
• 3 tablespoons balsamic vinegar
• 1 pound rainbow tortellini pasta, uncooked
• 3 roma (plum) tomatoes
• 2 teaspoons Dijon-style prepared mustard
• ¾ cup shredded provolone cheese
• 3 ounces hard salami, diced
• ⅔ cup sliced celery
• 1 tablespoon red onion, diced
• 1 teaspoon chopped fresh rosemary

Recipe Instructions

Step 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.n

Step 2

Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened.n

Step 3

Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper.n

Step 4

In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.n