Tortellini Pasta Salad with Grilled Vegetables & Goat Cheese
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.
Author:Leanne Ray, MS, RDN
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
1 red bell pepper
1 pint white button mushrooms
1 red onion
1/4 cup olive oil (divided)
1 tsp granulated garlic
salt & pepper, to taste
9 oz package cheese tortellini
2 oz goat cheese, crumbled
5 basil leaves (plus more for garnish), sliced across in a chiffonade
Juice & zest from one lemon
salt & pepper to taste
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.
Toss everything with two tablespoons of olive oil, then season with granulated garlic, salt & pepper.
Grill until charred, but still slightly crunchy (no mushy vegetables please!). Remove from grill and let rest. Chop into small pieces.
Boil per package directions, tasting to ensure that pasta is cooked all the way through.
Drain and rinse with cold water, then toss with a bit of olive oil to prevent sticking/clumping.
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.
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.
Add tortellini, vegetables, goat cheese crumbles, basil, and dressing to a large bowl. Mix well until thoroughly combined. Season with additional salt and pepper if necessary.
Top with more basil and garnish with a lemon wedge.
Keywords: tortellini pasta salad, summer sides, entertaining
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