Elevate Your Next Gathering with This Gourmet Tortelloni Salad with Grilled Vegetables and Homemade Balsamic Vinaigrette

Pasta salad has long been a go-to dish for potlucks, barbecues, and family gatherings. Its versatility and crowd-pleasing nature make it a staple, but what if you could take it from great to truly unforgettable? This Tortelloni Salad with Grilled Vegetables isn’t just another pasta salad; it’s a culinary experience designed to impress. We’re talking about a vibrant medley of fresh, grilled produce, perfectly cooked cheesy tortelloni, and a bright, zesty homemade balsamic vinaigrette that ties everything together beautifully. Forget those bland, mayo-heavy versions of the past – this recipe is bursting with flavor, texture, and a touch of gourmet elegance that will have everyone asking for the recipe.

Prepare to transform your perception of pasta salad. We’re not just explaining; we’re guiding you through creating a dish that’s visually stunning and incredibly delicious. Let’s dive into the fresh, wholesome ingredients that make this salad a standout.

The Essence of Freshness: Key Ingredients for Our Gourmet Tortelloni Salad

Every exceptional dish begins with quality ingredients, and this tortelloni salad is no exception. We’ve carefully selected components that deliver a harmonious blend of flavors and textures, ensuring every bite is a delight.

• Imported-from-Italy Cheese-Filled Tortelloni: The heart of our salad! Tortelloni are larger than their more common cousins, tortellini. They typically resemble a hat or a keyhole shape, formed by folding a square of pasta over a rich, cheesy filling and twisting the ends together. Crucially, unlike tortellini, tortelloni are traditionally meat-free, making them perfect for a vegetarian-friendly option or a lighter meal. Opting for Italian-imported tortelloni guarantees an authentic taste and superior texture.
• Fresh-from-the-Garden Zucchini & Yellow Squash: These seasonal favorites bring a mild, slightly sweet flavor and a wonderful tender-crisp texture when grilled. Trimmed and halved lengthwise, they are easy to prepare and grill uniformly.
• Red Onion: Peeled and sliced horizontally into two 1-inch-thick rings, red onion adds a sharp, piquant bite that mellows beautifully on the grill, offering a sweet, smoky depth.
• High-Quality Olive Oil: I typically reach for extra-virgin olive oil for its healthy properties and pronounced peppery, fruity flavor. It’s ideal for grilling vegetables and forms the base of our vinaigrette. As an alternative, a neutral oil like avocado oil or refined coconut oil works well. It’s important to avoid seed oils when heating, as they can become toxic at high temperatures.
• Salt & Freshly Ground Black Pepper: The fundamental seasonings that enhance all the other flavors.
• Fresh Oregano & Tarragon: Chopped fresh herbs are non-negotiable here. They provide a brighter, more vibrant flavor profile and a delicate texture that dried herbs simply can’t replicate. Oregano adds an earthy, robust note, while tarragon offers a unique, slightly anisy, peppery essence.
• Organic Baby Arugula: Chosen over mature arugula, baby arugula is picked when the leaves are small and tender. It offers a gentler peppery bite, which complements the other ingredients without overpowering them. It adds a fresh, slightly bitter finish and a lovely green pop of color.
• Homemade Balsamic Vinaigrette: The secret weapon that elevates this salad from good to extraordinary. We’ll delve into making this from scratch, but it’s the finishing touch that brings all the elements together.

The Secret Sauce: Crafting Your Homemade Balsamic Vinaigrette

While you certainly can use your favorite store-bought balsamic vinaigrette, making it from scratch takes this tortelloni salad to another level. The freshness and depth of flavor are unparalleled. If you’re searching for an authentic, truly excellent homemade balsamic vinaigrette, look no further. This recipe, credited to the masterful Chef Billy Parisi, is incredibly simple yet yields professional-level results.

Ingredients for the Balsamic Vinaigrette: A Short and Sweet List

You might be surprised to find that you already have most, if not all, of these ingredients in your pantry!

• Fresh Shallot: Finely minced or grated. Shallots are often chosen for vinaigrettes because their mild, sweet flavor, often described as a mix of onion and garlic, brightens the dressing without overpowering it.
• Fresh Basil Leaves: Finely minced. Fresh basil’s vibrant, sweet, and peppery notes are essential. If you must substitute with dried basil, use only one-third of the amount, as its flavor is much more concentrated.
• Extra-Virgin Olive Oil: Or your preferred neutral oil. My top choice is always a single-source EVOO from Italy. Less processing means a healthier and more delicious olive oil.
• Dijon Mustard: Preferred over regular mustard for its more intense, complex flavor profile. It adds acidity and brightness to the vinaigrette, and also acts as an emulsifier, helping the oil and vinegar stay combined.
• Balsamic Vinegar: I highly recommend using aged balsamic vinegar. Its rich, complex, and syrupy texture contributes significantly to the vinaigrette’s luxurious feel and taste.
• Granulated Sugar: Just a touch to balance the acidity of the vinegar and mustard, enhancing the overall flavor.
• Salt & Freshly Ground Black Pepper: To taste, these adjust the seasoning to perfection.

Making the Balsamic Vinaigrette: Step-by-Step

• Combine the shallots, basil, mustard, sugar, and balsamic vinegar in a medium-sized bowl. Whisk these ingredients together thoroughly to create a flavorful base.
• Very slowly drizzle the olive oil into the mixture. This is the key to a beautifully emulsified vinaigrette.
• Whisk continuously the entire time while drizzling the oil to ensure the vinaigrette remains emulsified, preventing it from separating.
• Season to taste with salt & freshly ground black pepper. Adjust to your preference.
• Store, covered, in the refrigerator for up to a week.

The recipe for this homemade balsamic vinaigrette makes a generous amount – likely more than you’ll need for a single batch of tortelloni salad. This is a fantastic bonus! Store any excess in the refrigerator for up to a week, and enjoy it on numerous fresh green salads throughout the week. It’s a versatile dressing you’ll be glad to have on hand.

Grilling Perfection: Preparing the Vegetables

With the vinaigrette ready, it’s time to prepare our star vegetables for the grill. This step is incredibly easy and adds a wonderful smoky depth to the salad that you won’t get from raw or roasted vegetables.

• Trim the ends of the zucchini and yellow squash, then cut them in half lengthwise. This ensures even cooking and creates beautiful grilling marks.
• The peeled onion is cut horizontally to form two 1-inch-thick slices. These thicker slices hold up well on the grill and caramelize beautifully.
• Brush all surfaces with olive oil. This prevents sticking and helps in achieving that perfect char.
• Season generously with salt & pepper. Don’t be shy; proper seasoning is crucial for flavor.
• Grill, turning once, on both sides for 8 to 10 minutes. Aim for tender-crisp vegetables with visible grill marks.
• Be cautious not to overcook! Overcooked vegetables become mushy and lose their vibrant texture.
• Let cool until easy to handle. This makes them easier to chop and allows their flavors to settle.

The Star of the Show: Understanding Tortelloni

Before we assemble our delicious salad, let’s take a moment to appreciate the true star of this dish: the tortelloni. You might be wondering, what is the difference between tortellini and tortelloni? While both are delightful stuffed pastas, their differences lie primarily in size and filling.

• Both pastas share a similar, distinctive shape, but tortelloni are notably larger than tortellini. This larger size allows for a more substantial filling and a more satisfying bite, perfect for a hearty salad.
• Traditionally, tortellini often feature a meat filling, though vegetarian options exist. On the other hand, tortelloni are almost always filled with a combination of vegetarian ingredients, with a rich blend of cheeses being the most popular choice. This makes them a fantastic option for a wider audience and contributes to the lighter, fresher feel of this salad.

I am quite particular about the pasta products I serve to my family, always seeking out the best in terms of flavor and quality. This RANA Tricolor 5-Cheese Tortelloni is an absolute revelation. It’s imported directly from Italy and crafted from healthy, non-GMO ingredients. After extensive research and personal taste tests, this particular brand of fresh pasta has become my undisputed number one choice, every single time. Its authentic taste and perfect al dente texture are exactly what this salad needs.

Assembling Your Masterpiece: The Tortelloni Salad

Once the tortelloni are cooked and cooled, and your grilled vegetables are ready, it’s time to bring all these incredible flavors together. This final step is straightforward, ensuring that the fresh ingredients retain their integrity and shine.

• Simply cut the grilled veggies into bite-sized pieces. This makes them easy to mix and eat.
• Give the fresh herbs a rough chop. You want their vibrant flavors to distribute throughout the salad.
• Gently mix it all together as you gradually add the balsamic vinaigrette. The “gently” part is key to not mashing the delicate tortelloni. Add the vinaigrette in stages, tasting as you go.
• You may not need to use all of the vinaigrette – check it out as you go. The goal is a perfectly dressed salad, not an over-saturated one.
• Do not add the arugula until just before serving. This preserves its crisp texture and prevents wilting.

Serving Suggestions and Customization Tips

This Tortelloni Salad with Grilled Vegetables is truly as good as it looks, and its versatility means you can enjoy it in various ways or customize it to your heart’s content.

How should you serve your Tortelloni Salad with Grilled Vegetables?

• Best when served chilled or at room temperature. The flavors have time to meld and deepen, making it incredibly refreshing.
• If served warm, be aware that the arugula will soften and wilt somewhat. It will still be delicious, offering a different texture profile.
• Customize with your favorite grilled vegetables such as asparagus, mushrooms, radicchio, eggplant, and/or bell peppers. The beauty of this salad is its adaptability.
• Amp it up by adding grilled shrimp or chicken. For those who prefer a protein boost, perfectly grilled shrimp or chicken breasts can turn this side dish into a complete meal.
• Serve with a sprinkling of freshly grated Parmigiano Reggiano. The salty, nutty cheese adds another layer of authentic Italian flavor.
• Offer extra balsamic vinaigrette on the side. Some guests may prefer more dressing, and having it readily available allows everyone to customize their plate.

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