Grilled Tortellini Salad

Yield: 6 servings

Ingredients

Salad

• 3 green zucchini
• 3 yellow zucchini
• 1 pound of fresh cheese-stuffed tortellini (500g)
• ½ cup of Kalamata olives, pitted (125ml)
• 1/3 cup of oil-packed sun dried tomatoes, chopped (80ml)
• 1/3 cup of flat-leaf parsley, coarsely chopped (80ml)

Vinaigrette

• ½ cup of olive oil (125ml)
• 2 tablespoons of red wine vinegar (30ml)
• 2 tablespoons of balsamic vinegar (30ml)
• 2 tablespoons of finely chopped fresh oregano (30ml)
• 1 tablespoon of grainy Dijon Mustard (15ml)
• 2 cloves of garlic, minced
• Salt and pepper to taste

Directions

1. Cook tortellini in a large pot of boiling salted water until just tender. About 5 minutes Drain in a colander and rinse under cold water to chill. Drain well.
2. In a medium bowl, whisk together vinaigrette ingredients.
3. Cut each zucchini into three length-wise slices, about ½-inch (8 mm) thick. Place on a baking sheet and brush with 1/3 cup (80ml) of the vinaigrette.
4. Preheat barbeque grill to 375°F/190°C or medium high.  Lightly oil the grill.
5. Place the zucchini directly on the grill and cook for 2 to 3 minutes per side or until just lightly crispy. Let slices cool slightly and cut into 1-inch (1.5 cm) thick chunks.
6. Combine tortellini, grilled zucchini, and olives, sun dried tomatoes, and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.