This colourful salad of grilled vegetables and tortellini is a hearty, appealing combo for the vegetarians in the crowd and can be made a day before serving.
1/2 cup (125 mL) olive oil
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) finely chopped fresh oregano
1 tbsp (15 mL) grainy Dijon Mustard
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
3 green zucchini
3 yellow zucchini
1 lb (500 g) fresh cheese-stuffed tortellini
1/2 cup (125 mL) Kalamata olives
1/3 cup (75 mL) chopped oil-packed sun-dried tomatoes
6 ozs (175 g) Asiago cheese, cut into small cubes
1/3 cup (75 mL) coarsely chopped flat-leaf parsley
1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper.
2. Cut each zucchini into three length-wise slices, about 1/2-inch (1-cm) thick. Place on a baking sheet and brush with 1/3 cup (75 mL) of the vinaigrette. Place on greased grill over medium-high heat and cook for 4 to 5 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (2.5-cm) thick chunks.
3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain; rinse under cold water to chill. Drain well.
4. Combine tortellini, grilled zucchini, olives, sun-dried tomatoes, cheese and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.
Serves 6 to 8