Sunday, June 2, 2013

Tri-Color Tortellini Pesto Salad with Grilled Veggies

Go ahead and throw this Tortellini Pesto Salad into your meal rotation this summer.
This easy pasta salad will make your summer more fun. I promise.

Tri-color Tortellini Pesto Salad with Grilled Veggies | www.shilohstaste.com


Did you have a good weekend? I did! I did! I had a lovely double date last night and today I got to spend the afternoon with my two favorite gentlemen at the public swimming pool.

Ahhhh summer...

I also had fun with my mac eyeshadows I finally depotted last weekend. You may have seen my pic on instagram.
I wore Kid and Free to Be on my eyes last night with an eyeliner from Bobbi Brown in Black Plum Ink to go with my mac lipstick in New York Apple. I wanted to try out dark colors like I referred to on facebook.

So this salad....you can really use any veggies you like.
You can use any prepared pesto you like.
You can use any fresh pasta you like.
It's really a method, not a recipe.

Tri-Color Tortellini Pesto Salad with Grilled Veggies


  • 18 oz tri-color tortellini
  • 14 oz basil pesto
  • 1 red pepper, or 1 jar of roasted red peppers found next to the pickles
  • 2 zucchini
  • 3 one-half inch thick slices of red onion, substantial so they don't fall apart on the grill*
  • salt and pepper
  • Parmesan cheese, shredded for garnish

First you need to grill your vegetables. If you're using a fresh red pepper, you need to char it on the grill so you can easily remove the skin. *I used a basket to grill my veggies. Grill for about six minutes on each side. Maybe longer for the red pepper. You'll know it's done when there's lots of charred spots all over the pepper. Set the zucchini and onion aside, place the red pepper in a bowl, cover with plastic wrap and set the timer for 20 minutes. It's going to steam. When the 20 minutes are up, remove the skin with your fingers and dice the pepper. While you're waiting for the pepper to steam, boil your tortellini and chop the other veggies. 

Pour the drained tortellini, all the chopped veggies, the pesto sauce, and salt and pepper in a bowl and mix it together. 

Note--I boiled my tortellini a bit too long and did an ice water bath really quick after I drained the boiling water out. This stopped the cooking process and saved the day. I was worried the noodles would be mushy.

Tri-color Tortellini Pesto Salad with Grilled Veggies | www.shilohstaste.com

If you're watching your carbs or calories this summer, use less tortellini for this recipe and add another red pepper and two more zucchini. Bulk it up with vegetables!

Enjoy!