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My review
Tortellini Salad with Grilled Tomato Vinaigrette
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
40 m servings 528 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- 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.
Nutrition Facts
Per Serving: 528 calories; 38.4 g fat; 31.8 g carbohydrates; 16 g protein; 43 mg cholesterol; 747 mg sodium. Full nutrition
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Reviews
Read all reviews 2328 Ratings
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Most helpful positive review
5/19/2001
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!
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5/19/2001
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!
3/2/2008
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 i...
7/9/2011
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...
6/22/2009
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 followin...
6/29/2000
Excellent salad, we like this as our main dish and some fresh baked bread on the side. Thank you for the recipe.
5/29/2007
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 ...