Tortelloni-and-Grilled Vegetable Salad

By LRay

Marian Cooper Cairns, Southern Living

JULY 2014, page 122.

This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.

Ingredients

• 3 medium zucchini (about 3/4 lb.), cut in half lengthwise
• 1 (8-oz.) package sweet mini bell peppers, trimmed and seeded
• 1 (20-oz.) package refrigerated cheese-and-spinach tortelloni
• 1/2 cup Lemon-Shallot Vinaigrette
• 1 cup torn fresh basil leaves

Preparation

Step 1

1. Preheat grill to 350° to 400° (medium-high) heat. Toss zucchini and peppers with desired amount of salt and pepper.

2. Grill vegetables, covered with grill lid, 4 to 5 minutes on each side or until tender. Remove from grill; let stand 5 minutes. Coarsely chop.

3. Prepare pasta according to package directions. Toss together warm tortelloni, grilled vegetables, and vinaigrette. Add salt and pepper to taste. Serve warm or at room temperature; sprinkle with basil just before serving.