Summer Flavors

Grilled Veggie Tortellini Pasta Salad

While the grill is still hot, throw on a bunch of vegetables to toss in salads. Chop them into larger pieces so they won’t fall through the grates, and make sure your grill is clean and oiled for great char marks. (Photo by Rachel Johnson)

Serves: 6–8 | Prep Time: 30 minutes plus chilling

19 ounces frozen cheese tortellini

Cooking spray

2 small bell peppers, one red and one yellow

1 small eggplant

1 small red onion

½ teaspoon kosher salt

1⁄3 cup Italian salad dressing

1⁄3 cup chopped black olives

4 ounces Genoa salami, cubed

2 tablespoons chopped Italian parsley

1. Prepare tortellini to package directions. Drain; let cool in fridge.

2. Heat a grill pan over medium-high heat; coat pan with cooking spray. Or, prepare outdoor grill by bringing heat to medium-high fire and oiling grates.

3. Remove stems from bell peppers; cut in half and remove seeds. Cut into thick wedges. Trim stem from eggplant; cut into ½-inch slices. Trim stem from onion; remove skin. Cut into ½-inch slices.

4. Grill vegetables on both sides until marks appear (about 5 minutes per side). Transfer to a cutting board; chop into rough pieces. Sprinkle with kosher salt; let cool.

5. Toss tortellini and vegetables in a large bowl. Add salad dressing; toss to coat. Top with olives, salami and parsley. Let chill at least two hours; toss before serving.

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