Print Recipe

[Recipe] Tortellini Salad with Basil Pesto Vinaigrette

Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • 1 lb fresh cheese tortellini
  • 3 Tbsp olive oil
  • 6 medium zucchini
  • 1/2 cup oil-packed sun-dried tomatoes chopped
  • 1/2 cup kalamata olives chopped
  • 1/3 cup fresh parsley chopped
  • 1/2 cup shredded parmesan cheese
  • 1 recipe of Basil Pesto Vinaigrette


  • Cook the tortellini according to package directions. Drain. Toss the tortellini with 2 Tbsp of the olive oil and set aside to cool.
  • Slice the zucchini lengthwise into strips 1/4 - 1/2 inch thick. Brush the strips with some of the remaining olive oil. Grill the strips over medium-high heat until they just begin to soften, 4-5 minutes per side. Let the slices cool, then chop them into 1 inch chunks.
  • Combine tortellini, zucchini, olives, sun-dried tomatoes, cheese, and parsley in a large bowl. Pour the vinaigrette over all ingredients and toss well.
  • Cover and refrigerate until serving.