Tortellini Salad with Grilled Tomato Vinaigrette

Tortellini Salad with Grilled Tomato Vinaigrette

21 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Nicole
Recipe by  Nicole

“This is a great recipe to bring to a buffet or picnic. This tortellini salad is entirely dependent on the quality of the ingredients so try to get the best quality salami and provolone cheese. This salad is best served at room temperature.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened.
  3. Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper.
  4. In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.

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Reviews (21)

Rate This Recipe
pomplemousse
12

pomplemousse

This recipe is outstanding. I made a lot of unintentional substitutions to use what I had on hand so I wouldn't have to go to the grocery store. I didn't have tomato paste, so I just omitted it. I subbed shredded mozzarella for the provolone, 1 beefsteak tomato for the 3 roma tomatoes, spinach and cheese tortellini for the rainbow tortellini, pepperoni for the salami, orange bell pepper for the red, and dried herbs for the fresh (I just used about 1/2 as much, maybe less). I completely forgot the lemon juice, even though it was right on the counter in front of me. LOL! I do think that this recipe makes too much vinaigrette--I only used half, and it was plenty to coat the salad and provide excellent flavor. It would be good for regular salad, too, so I put the rest in the fridge to use later, but I would halve it next time. I didn't add salt and pepper to the final product, although I did add some to the vinaigrette. I don't think you need much salt and pepper if at all--plenty of other flavors going on in this salad!

CRISPINO
12

CRISPINO

Don't be turned off by all the ingredients. You probably have them all in your kitchen. Quite easy to prepare. Need mini food chopper or food processor. Delicious!

lisa j
9

lisa j

I loved this. I made it for a 4th of July barbeque. I actually made it the night before and put in the fridge without the dressing. That I made in a food processor and poured into the cruet that comes with good seasoning dressing. While it does not hold every drop, you don't need it all anyway. About an hour before serving, I took it out of the fridge and pour about half the dressing on it. Once it came to room temp, I poured about half what was left on it so it was moist but not soggy. Everyone loved it. The tomato based vinergarette was a nice change. The only subs I made were changing out the provolone with mozzarella and omitting rosemary. Purely personal taste. There are alot of ingredients but it's stuff you probably have anyway. Glad I made it the day before because it was a little time consuming. Thanks Nicole!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 38.4 g
  • 59%
  • Carbs
  • 31.8 g
  • 10%
  • Protein
  • 16 g
  • 32%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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