Tortellini Salad with Grilled Tomato Vinaigrette

The vinaigrette is absolutely smashing. You'll want to just eat it with a spoon, but save some for the salad. Blackened tomatoes are blended with good things like balsamic vinegar, honey, mustard, tomato paste, garlic, and red wine vinegar, and then splashed on the waiting salad. Serves six.

Rated 4.4 from 23 votes

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

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.

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.

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.

Tortellini Salad with Grilled Tomato Vinaigrette

What You Need

Instructions

Popular Recipes List