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Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad

Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Vegetarian

Occasion

4th of July

Nutrition

1/2 cup serving

Cook Time

25 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Pasta Salad:

1 10 oz package cheese tortellini gluten-free, if desired
2 cups zucchini grilled and diced
2 cups white kidney (cannellini) beans rinsed and drained
1 cup tomatoes cherry; halved
1/4 cup parmesan cheese shredded
salt and pepper to taste

Basil Vinaigrette:

1/4 cup basil fresh; leaves, lightly packed
1 1/2 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp honey
1 tbsp water
1 tsp mustard Dijon
1/2 tsp garlic minced
salt and pepper to taste

Instructions

Pasta Salad:

Cook the tortellini according to package instructions. Rinse under cold water, drain and place into a serving bowl.
dd in the remaining ingredients along with the basil vinaigrette and toss together until coated. Taste for seasoning then serve immediately or cover and refrigerate until ready to serve.
If you plan to make this in advance, wait until just before serving to add the vinaigrette.

Basil Vinaigrette:

Put all of the ingredients for the vinaigrette in a blender and blend until smooth. Taste for seasoning and set aside.