Best 5 Vegetarian Tortellini Salad With Grilled Vegetables Recipes

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**Vegetarian Tortellini Salad with Grilled Vegetables: A Delightful Symphony of Flavors and Textures**

Welcome to a culinary journey of flavors and textures with our tantalizing Vegetarian Tortellini Salad with Grilled Vegetables. This vibrant dish is a symphony of fresh, grilled vegetables, tender tortellini, and a tangy dressing that brings it all together. Get ready to indulge in a delightful medley of roasted red peppers, zucchini, mushrooms, and red onions, perfectly charred and infused with a smoky aroma. These grilled delights harmoniously blend with succulent tortellini, tossed in a zesty dressing made with olive oil, balsamic vinegar, Dijon mustard, and fresh herbs. Each bite offers a delightful burst of flavors, textures, and colors that will leave you craving more. Whether you're a vegetarian seeking a hearty and satisfying meal or simply seeking a lighter and healthier option, this salad is sure to become a favorite. So gather your ingredients, fire up the grill, and let's embark on a culinary adventure with this delectable Vegetarian Tortellini Salad with Grilled Vegetables.

Here are our top 5 tried and tested recipes!

WARM TORTELLINI AND ROASTED VEGETABLE SALAD



Warm Tortellini and Roasted Vegetable Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 bell peppers (1 red, 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds
1 red onion, sliced into 1/4-inch-thick rings
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 9-ounce package spinach or cheese tortellini
1 5-ounce package baby kale (about 8 cups)
4 cloves garlic, sliced
2 tablespoons white wine vinegar
1/2 cup torn fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Toss the bell peppers, fennel, red onion, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Put the kale in a large bowl and top with the warm tortellini and roasted vegetables.
  • Heat the remaining 1/4 cup olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until it just starts browning, about 2 minutes. Remove from the heat and add the vinegar; pour over the tortellini mixture and toss to coat. Add the basil and fennel fronds, season with salt and pepper and toss.

Nutrition Facts : Calories 450 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 580 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams

ITALIAN TORTELLINI-VEGETABLE SALAD



Italian Tortellini-Vegetable Salad image

Dinner ready in 25 minutes! Here's a pasta salad made with two types of tortellini and packed with veggies. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1 package (9 oz) refrigerated cheese-filled tortellini
1 package (9 oz) refrigerated spinach-filled tortellini
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets
1 cup oil-packed julienne-cut sun-dried tomatoes (from 6.5-oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 jars (6 oz each) marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid
1 bottle (8 oz) Italian dressing

Steps:

  • In large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during last minute of cooking time. Rinse with cold water to cool; drain well.
  • Meanwhile, in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes.
  • Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 355, Carbohydrate 27 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 8 g

GRILLED VEGETABLE TORTELLINI SALAD



Grilled Vegetable Tortellini Salad image

Here's the breakout star of the grilled vegetable salad circuit. (Partly because it's a cinch to make. Mostly because it's delicious.)

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 6

3/4 cup KRAFT Caesar Vinaigrette Dressing, divided
1 large portobello mushroom
1 large red pepper, cut in half, seeded
1 pkg. (9 oz.) refrigerated cheese tortellini, cooked, rinsed
1/4 cup KRAFT Shredded Parmesan Cheese
2 green onions, sliced

Steps:

  • Heat grill to medium-high heat.
  • Brush 1/4 cup dressing evenly onto mushrooms and peppers.
  • Grill 5 min. on each side or until crisp-tender. Cool slightly.
  • Combine grilled vegetables, tortellini, cheese and onions in large bowl. Add remaining dressing; mix lightly.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

GRILLED VEGGIE TORTELLINI SALAD



Grilled Veggie Tortellini Salad image

Make and share this Grilled Veggie Tortellini Salad recipe from Food.com.

Provided by Rita1652

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

4 cloves roasted garlic, minced
1 red pepper, quartered
1 portabella mushroom
1 onion, sliced
1 zucchini, sliced into four long strips
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon italian seasoning
2 cloves garlic, minced
1/4 cup olive oil
1/8 cup balsamic vinegar
1 sprig rosemary, stem discarded leaves chopped
16 ounces cheese tortellini, cooked according to package directions cooled
1/2 cup provolone cheese, diced finely
4 ounces black olives (optional)
salt and pepper

Steps:

  • Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
  • Then grill till browned about 2-3 minutes each side.
  • In a blender blend garlic,olive oil,balsamic vinegar,.
  • rosemary.
  • Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
  • Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.

EASY TORTELLINI VEGETABLE SALAD



Easy Tortellini Vegetable Salad image

A quick and easy pasta salad, made with mixed vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 9

1 package (9 oz) refrigerated cheese-filled tortellini
1 package (9 oz) refrigerated spinach-filled tortellini
1 bag (24 oz) Value Size frozen broccoli, carrots, cauliflower & cheese sauce
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium red bell pepper, chopped
1 serrano chile, seeded, chopped
1 jar (12 oz) marinated artichoke hearts, drained, chopped, 1/4 cup marinade reserved
1 tablespoon lemon juice

Steps:

  • In 4-quart saucepan, cook tortellini as directed on packages; drain. Rinse with cold water to cool.
  • Cook frozen vegetables as directed on bag; cool.
  • In large bowl, mix onion, parsley, bell pepper, chile and artichokes. Add tortellini and vegetables; stir until well blended. Add lemon juice and reserved 1/4 cup artichoke marinade; toss to mix. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g

Tips:

  • Use fresh vegetables: Fresh vegetables, such as bell peppers, zucchini, and mushrooms, add a vibrant flavor and texture to the salad.
  • Grill the vegetables: Grilling the vegetables gives them a slightly smoky flavor and caramelizes their natural sugars.
  • Use a variety of tortellini: You can use any type of tortellini you like, such as cheese, spinach, or sun-dried tomato.
  • Make a flavorful dressing: The dressing is what brings the salad together. Make sure to use a good quality olive oil and vinegar.
  • Add some herbs: Herbs, such as basil, oregano, or thyme, add a fresh, herbaceous flavor to the salad.

Conclusion:

This vegetarian tortellini salad is a delicious and easy-to-make dish that is perfect for a summer meal. The grilled vegetables add a smoky flavor, the tortellini is chewy and satisfying, and the dressing is tangy and flavorful. This salad is sure to be a hit at your next potluck or barbecue.

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