Tortellini Salad with Grilled Tomato Vinaigrette

This is a great recipe to bring to a buffet or picnic. This tortellini salad is entirely dependent on the quality of the ingredients so try to get the best quality salami and provolone cheese. This salad is best served at room temperature.

Step: 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Step: 2

Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened.

Step: 3

Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper.

Step: 4

In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.

Per Serving: 528 calories; protein 16g; carbohydrates 31.8g; fat 38.4g; cholesterol 43.1mg; sodium 746.9mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do more often .