Course Entrees, Salads
Difficulty Easy
Pulse Type Beans
Specialty Diet Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Recipe Runner

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Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes


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


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.