Grilled Zucchini And Tortellini Salad With Asiago Cheese Recipes

GRILLED ZUCCHINI AND TORTELLINI SALAD WITH ASIAGO CHEESE

GRILLED ZUCCHINI AND TORTELLINI SALAD WITH ASIAGO CHEESE image

Yield 6 people

Number Of Ingredients 16

Ingredients

Vinaigrette:
1/2 cup (125 mL) olive oil
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) finely chopped fresh oregano
1 tbsp (15 mL) grainy Dijon Mustard
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Salad:
3 green zucchini
3 yellow zucchini
1 lb (500 g) fresh cheese-stuffed tortellini
1/2 cup (125 mL) Kalamata olives
1/3 cup (75 mL) chopped oil-packed sun-dried tomatoes
6 ozs (175 g) Asiago cheese, cut into small cubes
1/3 cup (75 mL) coarsely chopped flat-leaf parsley

Steps:

1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper. 2. Cut each zucchini into three length-wise slices, about 1/2-inch (1-cm) thick. Place on a baking sheet and brush with 1/3 cup (75 mL) of the vinaigrette. Place on greased grill over medium-high heat and cook for 4 to 5 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (2.5-cm) thick chunks. 3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain; rinse under cold water to chill. Drain well. 4. Combine tortellini, grilled zucchini, olives, sun-dried tomatoes, cheese and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING

Grilled Zucchini Salad with Mediterranean Dressing image

This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 medium zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped red onion
3 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 medium lemon, juiced and zested
1/3 cup crumbled feta cheese
3 tablespoons pine nuts, toasted

Steps:

In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

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