Grilled Tortellini Salad

Grilled Tortellini Salad

Yield: 6

Ingredients:

Salad

3 x green zucchini
3 x yellow zucchini
1 lb. of fresh cheese-stuffed tortellini (500g)
1/2 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
1/2 cup of olive oil (125ml)
2 tbsp of red wine vinegar (30ml)
2 tbsp of balsamic vinegar (30ml)
2 tbsp of finely chopped fresh oregano (30ml)
1 tbsp of grainy Dijon Mustard (15ml)
2 cloves of garlic, minced
Salt and pepper to taste

Directions:

Salad

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.

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 the grill and cook for 2 to 3 minutes per side or until just lightly crispy. Let slices cool slightly and 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.

Vinaigrette

In a medium bowl, whisk together vinaigrette ingredients.