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Tortellini Salad with Grilled Tomato Vinaigrette

SUBMITTED BY: Nicole PHOTO BY: pomplemousse

"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."

RECIPE RATING:

Read Reviews (11)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound rainbow tortellini pasta, uncooked
3 roma (plum) tomatoes
1 tablespoon tomato paste
1 clove garlic, minced
3 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
2 teaspoons Dijon-style prepared mustard
1 teaspoon honey
1/3 cup olive oil
1/3 cup vegetable oil
salt and pepper to taste
3/4 cup shredded provolone cheese
3 ounces hard salami, diced
2/3 cup sliced celery
1/4 cup sliced black olives
1/2 cup red bell pepper, diced
1 tablespoon red onion, diced
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
salt and pepper to taste

DIRECTIONS

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
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.
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.
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

Reviewed on Jul. 14, 2003 by CRISPINO

Don't be turned off by all the ingredients. You probably have them all in your kitchen. ... MORE

Reviewed on Aug. 29, 2002 by MJ SCHALK

Excellent salad, we like this as our main dish and some fresh baked bread on the side. ... MORE

Reviewed on Aug. 29, 2002 by LINDA ANDERSON

I love this salad! MORE

Reviewed on Nov. 9, 2007 by christine

What a great recipe! I was scared and overwhelmed because of all the ingredients; however this... MORE

Reviewed on May 29, 2007 by MIsMeliss

This salad is very easy to make and was a big hit. I omitted the fresh rosemary, and used more... MORE

Reviewed on Jul. 18, 2008 by Stacy G

Very good, the salad has a wonderful taste. Made just the vinaigrette again today for our... MORE

Reviewed on May 26, 2008 by DRFISH

I messed up the dressing after trying to adjust the recipe to 40 servings. Way too much for... MORE

Reviewed on Mar. 23, 2008 by Randy

This was excellent. There were a ton of ingredients, but it came out very well, and we all... MORE

Reviewed on Mar. 2, 2008 by pomplemousse

This recipe is outstanding. I made a lot of unintentional substitutions to use what I had on... MORE

Reviewed on Mar. 17, 2007 by mtomson

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