Grilled Veggie Tortellini Pasta Salad
If you’re looking for the perfect summer pasta salad, this Grilled Veggie Tortellini Pasta Salad is it! It’s hearty, fresh, and loaded with smoky grilled vegetables, pillowy tortellini, and a zesty lemon-herb dressing.
Why We Love This Grilled Vegetable Tortellini Pasta Salad Recipe
When summer comes around in my house, pasta salads are in full swing. And this grilled vegetable tortellini pasta salad is the ultimate warm-weather dish—light enough to serve at a picnic, but satisfying enough to hold its own as a main course! Charred zucchini, peppers, and onions are tossed with tortellini, a handful of fresh herbs, and a drizzle of good olive oil. That’s it—simple, summery, and exactly what I crave when the weather feels like an oven!
Ingredients You Need
- Tortellini: Spinach tortellini adds a pop of color and flavor, but feel free to use your favorite kind (cheese, mushroom, or even meat-filled).
- Mini Sweet Peppers: Their natural sweetness intensifies on the grill, adding vibrant color and flavor! Feel free to replace them with red bell peppers and orange bell peppers.
- Asparagus: Grilled asparagus adds a tender, earthy contrast—just trim the woody ends before grilling.
- Zucchini & Yellow Squash: Using both types adds visual appeal and variety. Slice them thick so they grill well without falling apart.
- Onion: Grilling mellows the sharpness and brings out a slight sweetness. I used white onion, but red onion can also be used!
- Olive Oil: Use a good-quality extra virgin olive oil for the best flavor in the dressing and for grilling the veggies.
- Salt & Freshly Ground Black Pepper: To taste!
- Feta Cheese: Briny and creamy, it contrasts beautifully with the smoky veggies and tangy lemon.
- For the Dressing: To make a homemade pasta salad dressing, just combine olive oil, garlic, lemon juice, fresh herbs, and salt and pepper! I used fresh parsley and mint, but you can use fresh basil, too!
How to Make Grilled Veggies Tortellini Pasta Salad
- Cook the Tortellini: Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions (about 3–4 minutes). Drain and rinse under cold water to stop the cooking. Set aside.
- Prep the Veggies: Trim the asparagus, and cut the zucchini, yellow zucchini, and onion into thick slices.
- Grill the Vegetables: Heat a grill or grill pan over medium-high heat. Toss the vegetables with 2 tablespoons olive oil, salt, and black pepper. Grill for 3–5 minutes, turning occasionally, until slightly charred and tender. Let cool slightly, then chop into bite-sized pieces.
- Make the Dressing: In a small bowl or jar, whisk together 1/4 cup olive oil, grated garlic, lemon juice, chopped parsley and mint, and a pinch of salt and pepper.
- Assemble the Salad: In a large bowl, combine the cooked tortellini, grilled vegetables, and crumbled feta cheese. Pour the dressing over the top and toss gently to combine.
- Serve: Serve at room temperature or chilled. Enjoy!
Tips for Success
- Don’t overcook the tortellini. Fresh tortellini cooks quickly—usually in just 3–4 minutes. Rinse with cold water to stop the cooking and prevent them from getting mushy in the salad!
- Slice vegetables thickly for grilling. Thicker slices hold up better on the grill and are less likely to fall apart when flipping or chopping. Then, you can slice them into bite sized pieces for adding to the pasta salad.
- Toss gently when combining. Tortellini is delicate! Use a gentle hand when mixing to avoid breaking them apart.
Serving Suggestions
Grilled veggie tortellini pasta salad can be served as a main dish for lunch or a light dinner with some crusty bread on the side. It also makes a perfect side for grilled chicken, shrimp, or steak. It’s great for BBQs, potlucks, and picnics—just serve it slightly chilled or at room temperature!
Frequently Asked Questions
Yes! It actually tastes even better after a few hours in the fridge. Just give it a gentle toss before serving and refresh with a squeeze of lemon if needed.
Absolutely. This grilled veggie tortellini pasta salad is versatile and can be used with a variety of different vegetables. Feel free to try eggplant, cherry tomatoes, or mushrooms—just adjust grilling time as needed!
When it isn’t grilling season, feel free to use roasted vegetables instead of grilled ones! Cooking times will vary depending on the vegetables used.
Stored in an airtight container, this tortellini pasta salad will stay fresh for up to 3 days.
More Recipes to Try
- Acini di Pepe Tabouleh Salad
- Puttanesca Pasta Salad
- Zucchini Tuna Pasta with Lemon
- Mushroom Soup with Acini di Pepe
- Spaghetti Feta Pie
Grilled Veggie Tortellini Pasta Recipe
Ingredients
Method
- Bring a pot of salted water to a boil. Cook the tortellini according to the package instructions (about 3–4 minutes). Drain and rinse under cold water to stop the cooking. Set aside.
- Trim the asparagus, and cut the zucchini, yellow zucchini, and onion into thick slices.
- Heat a grill or grill pan over medium-high heat. Toss the vegetables with 2 tablespoons olive oil, salt, and black pepper. Grill for 3–5 minutes, turning occasionally, until slightly charred and tender. Let cool slightly, then chop into bite-sized pieces.
- In a small bowl or jar, whisk together 1/4 cup olive oil, grated garlic, lemon juice, chopped parsley and mint, and a pinch of salt and pepper.
- In a large bowl, combine the cooked tortellini, grilled vegetables, and crumbled feta cheese. Pour the dressing over the top and toss gently to combine.
- Serve at room temperature or chilled. Enjoy!