Grilled Zucchini Tortellini Salad with Cherry Tomato Dressing

Prep Time 15

Cook Time 10

Servings

3-4 (about 1.5 lbs) zucchini, cut lengthwise into ½-inch slabs
1 tbsp olive oil
1 tsp kosher salt, divided
18-20 oz cheese tortellini
1 pint cherry tomatoes*
2 tbsp red wine vinegar
2 tbsp dijon mustard
1 tsp dried oregano
1/2 tsp black pepper
1 clove garlic
1/4 cup olive oil
Grated parmesan, for topping
Fresh basil, for topping (optional)
Chopped walnuts, for topping (optional)
*You could probably make this using a ripe summer tomato as well (it should weigh about 10 oz)
Protein boost! ~ Add grilled/cooked chopped sausage or a can of drained white beans for a protein boost.
Note: ~ Easily stir in some arugula or spinach to make it more of a green salad (or serve with a green salad on the side).

Heat your grill on high for at least 10 minutes.
Drizzle zucchini slabs with olive oil and sprinkle evenly with ½ teaspoon salt, then use your hands to rub all over. Place on the grill and cook, covered, for about 4 minutes or until you have nice grill marks. Flip and repeat for about 3 more minutes or until cooked through.
Transfer to a cutting board to cool off, then slice into bite-sized pieces. Transfer to a large bowl. As the zucchini sits in the bowl, it will give off a liquid - I like to drain/spoon this out so it doesn’t water down the sauce, but that is optional!
Bring a large pot of water to a boil and cook the tortellini according to the package instructions. Drain and transfer to the large bowl to let cool for a few minutes.
In a high-speed blender, add the tomatoes, vinegar, mustard, oregano, pepper, garlic, and remaining ½ teaspoon salt and blend until the tomatoes are all broken up. With the motor running, slowly pour in the olive oil and blend on high until smooth (be careful of splatter/wear an apron!).
Pour about ¾ of the dressing over the zucchini/tortellini and toss to coat. Serve topped with more dressing, parmesan, basil (if using), walnuts (if using), and black pepper.

Substitutions:

To make vegan, use a vegan tortellini or just use regular pasta. Skip the parm and top with a sprinkle of salt and plenty of nuts.
To make gluten-free, use a gluten-free tortellini or just a gluten-free pasta.
Use any grilled veggie in place of zucchini (bell peppers, eggplant, corn, etc…)
If you are sensitive to tomatoes, skip them all together and just add an extra tablespoon of vinegar to the dressing (you can just shake it up in a jar). Essentially just make a basic vinaigrette!

Store leftovers in an airtight container in the fridge for up to 4 days. Save extra dressing for topping leftovers.

I prefer this when it’s at room temp or a little warm, but if you’re on the go, you could try it cold out of the fridge or just let it sit out for 30 minutes or so. I like to pop it in the microwave for 30 seconds to warm up a bit/take the chill off. Top with all the toppings!
Stir in arugula or any other greens.
Stir in chopped grilled sausage or chicken