Vegetarian Tortellini Salad with Grilled Vegetables

This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 297 Calories

Ingredients

• 3 tablespoons water
• salt and ground black pepper to taste
• ¾ cup olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons Italian seasoning
• 1 tablespoon olive oil, or as needed
• 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
• 2 (8 ounce) packages dry cheese tortellini
• 2 medium zucchini, ends trimmed and halved lengthwise, or more to taste
• 2 medium yellow squash, ends trimmed and halved lengthwise, or more to taste
• 2 medium red onions, sliced into thick rounds

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Mix balsamic vinegar, olive oil, water, Italian seasoning, and Italian salad dressing mix together in a bowl for the dressing. Set aside.

Step 3

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini is tender and filling is hot, 10 to 12 minutes. Drain and cool under cold water. Set aside.

Step 4

Brush zucchini, squash, and onions with olive oil; sprinkle with salt and pepper.

Step 5

Grill vegetables on the preheated grill until brown and soft, 7 to 10 minutes, making sure not to overcook squash. Remove from heat and let rest and cool for 10 minutes.

Step 6

Chop cooled vegetables into medium-sized pieces. Place in a large bowl with tortellini and mix together. Add dressing and mix well. Season with salt and pepper to taste. Serve warm or refrigerate and serve cold the next day.