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Tortellini Pasta Salad with Grilled Vegetables & Goat Cheese

pasta salad in a bowl

This tortellini pasta salad will have everyone at the BBQ asking for the recipe! It’s the perfect way to use up leftover grilled vegetables. 

Scale

Ingredients

Instructions

Grilled Vegetables:

  1. Prep grilled vegetables per photo about to prevent them from falling through grill grates. Chop zucchini into quarters (lengthwise); slice red onion; quarter the red bell pepper; clean and de-stem mushrooms.
  2. Toss everything with two tablespoons of olive oil, then season with granulated garlic, salt & pepper. 
  3. Grill until charred, but still slightly crunchy (no mushy vegetables please!). Remove from grill and let rest. Chop into small pieces. 

Tortellini: 

  1. Boil per package directions, tasting to ensure that pasta is cooked all the way through.
  2. Drain and rinse with cold water, then toss with a bit of olive oil to prevent sticking/clumping. 

Dressing:

  1. Add remaining 2 Tbsp olive oil, lemon juice, salt and pepper to a small jar and shake well (or stir with a fork) to combine.

Assemble:

Note that you will only use 1/2 the vegetables (it just makes sense to grill more than you need once you have it fired up!). Use the rest for salads or side dishes for the rest of the week. 

Keywords: tortellini pasta salad, summer sides, entertaining