Tortellini Salad with Grilled Tomato Vinaigrette

Name: Tortellini Salad with Grilled Tomato Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 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; ⅓ cup olive oil; ⅓ cup vegetable oil; salt and pepper to taste; ¾ cup shredded provolone cheese; 3 ounces hard salami, diced; ⅔ cup sliced celery; ¼ cup sliced black olives; ½ cup red bell pepper, diced; 1 tablespoon red onion, diced; ¼ cup chopped fresh parsley; 1 teaspoon chopped fresh rosemary; 1 tablespoon fresh lemon juice; salt and pepper to taste

Rating: 4.45 stars

31 Ratings
33 Reviews
6 Photos

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.

By Nicole

Gallery

Recipe Summary test

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Advertisement
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

528 calories; protein 16g; carbohydrates 31.8g; fat 38.4g; cholesterol 43.1mg; sodium 746.9mg. Full Nutrition

Reviews (33)

Most helpful positive review

CRISPINO

07/14/2003

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! Read More

Helpful

(15)

Most helpful critical review

LINDA ANDERSON

08/30/2002

I love this salad! Read More

Helpful

(7)

31 Ratings

5 star values: 19
4 star values: 10
3 star values: 0
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CRISPINO

07/14/2003

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! Read More

Helpful

(15)

pomplemousse

03/02/2008

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! Read More

Helpful

(13)

lisa j

07/09/2011

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! Read More

Helpful

(11)

NekoCooks

10/06/2009

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. Read More

Helpful

(8)

LINDA ANDERSON

08/29/2002

I love this salad! Read More

Helpful

(7)

MJ SCHALK

08/29/2002

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

Helpful

(6)

Singer6

09/15/2009

This had really good flavor. Great recipe. Thanks. Read More

Helpful

(5)

MIsMeliss

05/29/2007

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! Read More

Helpful

(5)

deedle

08/04/2009

I tripled this recipe for a party as is and everyone loved it. It went very fast. Read More

Helpful

(4)

More Reviews

Back to Tortellini Salad with Grilled Tomato Vinaigrette

All Reviews for Tortellini Salad with Grilled Tomato Vinaigrette

- of Reviews

Tortellini Salad with Grilled Tomato Vinaigrette

Servings Per Recipe: 6
Calories: 528.3

% Daily Value *

protein: 32 %

carbohydrates: 10 %

dietary fiber: 10 %

sugars:

fat: 59 %

saturated fat: 53 %

cholesterol: 14 %

vitamin a iu: 30 %

niacin equivalents: 21 %

vitamin b6: 11 %

vitamin c: 43 %

folate: 6 %

calcium: 24 %

iron: 12 %

magnesium: 6 %

potassium: 8 %

sodium: 30 %

thiamin: 13 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Tortellini Salad with Grilled Tomato Vinaigrette

1 of 33

All Reviews

CRISPINO

07/14/2003

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!

Helpful

(15)

pomplemousse

03/02/2008

Helpful

(13)

lisa j

07/09/2011

Helpful

(11)

NekoCooks