Best Grilled Veggie Tortellini Salad Recipes

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BIG GRILLED VEGGIE SALAD



Big Grilled Veggie Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

8 ounces small cremini mushrooms, stems trimmed, halved
1 medium zucchini, cut into 1/2-inch-thick half-moons
1 medium squash, cut into 1/2-inch-thick half-moons
1 orange bell pepper cut into 1/2-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 small red onion, halved, then cut into sixths
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon crushed red pepper flakes, or to taste
1/4 cup plus 3 tablespoons olive oil
2 lemons, zested and juiced
6 ounces crumbled feta
1/4 cup fresh oregano
1/4 cup fresh mint
1/4 cup fresh parsley

Steps:

  • Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
  • Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
  • Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
  • Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

LAYERED VEGGIE TORTELLINI SALAD



Layered Veggie Tortellini Salad image

Tortellini and a Parmesan dressing give this layered salad an unexpected twist. It's great for a potluck. -Dennis Vitale, New Preston, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1 package (16 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
PARMESAN DRESSING:
3/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
1 teaspoon dried thyme

Steps:

  • Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese. , In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.

Nutrition Facts : Calories 286 calories, Fat 20g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 374mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

GRILLED VEGETABLE TORTELLINI SALAD



Grilled Vegetable Tortellini Salad image

Here's the breakout star of the grilled vegetable salad circuit. (Partly because it's a cinch to make. Mostly because it's delicious.)

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 6

3/4 cup KRAFT Caesar Vinaigrette Dressing, divided
1 large portobello mushroom
1 large red pepper, cut in half, seeded
1 pkg. (9 oz.) refrigerated cheese tortellini, cooked, rinsed
1/4 cup KRAFT Shredded Parmesan Cheese
2 green onions, sliced

Steps:

  • Heat grill to medium-high heat.
  • Brush 1/4 cup dressing evenly onto mushrooms and peppers.
  • Grill 5 min. on each side or until crisp-tender. Cool slightly.
  • Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

TORTELLINI SALAD



Tortellini Salad image

This tortellini salad recipe is a perfect picnic side dish or make-ahead lunch! It's filled with juicy cherry tomatoes, fresh basil, briny artichoke hearts, and a zingy homemade dressing.

Provided by Jeanine Donofrio

Categories     Main dish or side dish

Time 25m

Number Of Ingredients 11

18 ounces cheese tortellini or vegan tortellini*
Italian Dressing
2 cups halved cherry tomatoes
1 14-ounce can artichoke hearts, drained and chopped
1 cup cooked white beans (drained and rinsed)
½ cup thinly sliced red onion
5 pepperoncini (stemmed and chopped)
2 cups fresh arugula
1 cup fresh basil (torn, plus more for garnish)
Parmesan or pecorino cheese (optional)
Red pepper flakes (optional)

Steps:

  • Cook the tortellini according to the package directions until al dente. Drain and let cool.
  • Prepare the dressing according to the instructions in this recipe.
  • In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and the dressing and toss to combine. Add the arugula and basil and toss again. Season to taste, and add Parmesan and red pepper flakes, if desired. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days.

GRILLED VEGGIE TORTELLINI SALAD



Grilled Veggie Tortellini Salad image

Make and share this Grilled Veggie Tortellini Salad recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

4 cloves roasted garlic, minced
1 red pepper, quartered
1 portabella mushroom
1 onion, sliced
1 zucchini, sliced into four long strips
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon italian seasoning
2 cloves garlic, minced
1/4 cup olive oil
1/8 cup balsamic vinegar
1 sprig rosemary, stem discarded leaves chopped
16 ounces cheese tortellini, cooked according to package directions cooled
1/2 cup provolone cheese, diced finely
4 ounces black olives (optional)
salt and pepper

Steps:

  • Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
  • Then grill till browned about 2-3 minutes each side.
  • In a blender blend garlic,olive oil,balsamic vinegar,.
  • rosemary.
  • Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
  • Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

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