Tortellini & Grilled Vegetable Salad
Classic Italian flavours like garlic and rosemary team perfectly with tender vegetables and Latina™ Fresh Mixed Veal Tortellini.
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Preparation Time
10 minutes
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Cooking Time
10 minutes
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Serves
Makes 1 large salad to share
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 teaspoons roughly chopped fresh rosemary
1 clove garlic, crushed
375g pack Latina™ Fresh Mixed Veal Tortellini
1 zucchini, cut into bite-size pieces
3 baby eggplants, cut into bite-size pieces
100g button mushrooms, cut in half
1 small red capsicum, deseeded and cut into bite-size pieces
Freshly cracked black pepper, for serving
1. For the dressing, combine oil, vinegar, rosemary and garlic in a screw-top jar. Shake well.
2. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and place in a large bowl.
3. Combine zucchini, eggplant, mushrooms and capsicum in a large bowl and stir in half the dressing. Preheat barbecue hotplate, grill or frying pan and cook vegetables for 5 minutes, turning to cook and brown evenly.
4. Add vegetables to tortellini and toss to combine. Sprinkle with pepper and toss with remaining dressing just before serving.
This salad is great served warm or cold.
The following products might work well with this recipe: