Tortellini Salad with Grilled Tomato Vinaigrette Recipe - Allrecipes.com
Tortellini Salad with Grilled Tomato Vinaigrette Recipe
  • READY IN 40 mins

Tortellini Salad with Grilled Tomato Vinaigrette

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2008

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!

 
Most Helpful Critical Review
Aug 29, 2002

I love this salad!

 
Jul 14, 2003

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!

 
Jul 09, 2011

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!

 
Oct 06, 2009

This was a great side for a hot summer night. It says to serve warm, but I let it sit in the fridge for an hour or two before dinner, letting the flavors really sink in. I also made the following changes: I halved the dressing recipe, but still used 2.5 tomatoes, I added sauteed mushrooms, used red, green and yellow peppers, I omitted the tomato paste and fresh spices because I was out and added red pepper flakes and lots of freshly ground pepper. Instead of grating the provolone, I cut up little cubes adding even more texture and flavor. I think you could add any a variety of vegetables to this recipe and the dressing could be used for a variety of things as well! I would make this recipe again. UPDATE: I made this once again cutting up cubes of provolone, but also added mozzarella balls and used herb paste. Once again, delicious.

 
Aug 29, 2002

Excellent salad, we like this as our main dish and some fresh baked bread on the side. Thank you for the recipe.

 
Sep 15, 2009

This had really good flavor. Great recipe. Thanks.

 
May 29, 2007

This salad is very easy to make and was a big hit. I omitted the fresh rosemary, and used more honey b/c the vinaigrette tasted to tart for me. I will make this salad again but I would woulnd't use red wine vinegar, only balsamic and I would add more garlic. This salad would make a wonderful main dish, served w/ fresh bread!

 

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Nutrition

  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 38.4 g
  • 59%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 747 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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