Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad
Prep Time 15 minutes
Cook Time 10 minutes
servings
Ingredients
Pasta Salad:
- 1 10 oz package cheese tortellini, gluten-free, if desired
- 2 cups zucchini, grilled and diced
- 2 cups white kidney (cannellini) beans, rinsed and drained
- 1 cup tomatoes, cherry; halved
- 1/4 cup parmesan cheese, shredded
- salt and pepper, to taste
Basil Vinaigrette:
- 1/4 cup basil, fresh; leaves, lightly packed
- 1 1/2 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp water
- 1 tsp mustard, Dijon
- 1/2 tsp garlic, minced
- salt and pepper, to taste
Instructions
Pasta Salad:
- Cook the tortellini according to package instructions. Rinse under cold water, drain and place into a serving bowl.
- dd in the remaining ingredients along with the basil vinaigrette and toss together until coated. Taste for seasoning then serve immediately or cover and refrigerate until ready to serve.
- If you plan to make this in advance, wait until just before serving to add the vinaigrette.
Basil Vinaigrette:
- Put all of the ingredients for the vinaigrette in a blender and blend until smooth. Taste for seasoning and set aside.
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