Grilled Veggie Tortellini Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is great for a summer picnic, pot luck or a way to use your leftover grilled vegies. Ingredients:
4 cloves roasted garlic, minced |
1 red pepper, quartered |
1 portabella mushroom |
1 onion, sliced |
1 zucchini, sliced into four long strips |
3 tablespoons olive oil |
3 tablespoons balsamic vinegar |
1 teaspoon italian seasoning |
2 cloves garlic, minced |
1/4 cup olive oil |
1/8 cup balsamic vinegar |
1 sprig rosemary, stem discarded leaves chopped |
16 ounces cheese tortellini, cooked according to package directions cooled |
1/2 cup provolone cheese, diced finely |
4 ounces black olives (optional) |
salt and pepper |
Directions:
1. Place first 8 ingredients into a zip lock bag and marinate for 1 hour.
2. Then grill till browned about 2-3 minutes each side.
3. In a blender blend garlic,olive oil,balsamic vinegar,.
4. rosemary.
5. Dice cooked onions, peppers (Charred skin removed), zucchini, and mushrooms.
6. Mix all remaining ingredients in a bowl toss adding dressing and serve room temp or chill and serve adding more oil and vinegar if necessary.
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