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Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad

Course Entrees, Salads
Difficulty Easy
Pulse Type Beans
Specialty Diet Vegetarian
Occasion 4th of July, Summer Salads
Nutrition 1/2 cup serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 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:

  1. Cook the tortellini according to package instructions. Rinse under cold water, drain and place into a serving bowl.
  2. 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.
  3. If you plan to make this in advance, wait until just before serving to add the vinaigrette.

Basil Vinaigrette:

  1. Put all of the ingredients for the vinaigrette in a blender and blend until smooth. Taste for seasoning and set aside.