Food and Recipes Recipes Tortelloni-and-Grilled Vegetable Salad Be the first to rate & review! This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market. By Marian Cooper Cairns Marian Cooper Cairns Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk all things Pimento Chz Club, her small batch pimento cheese company. Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Clients include Jack in the Box, Whole Foods, Target, Walmart, Sams Club, Damn Delicious, Southern Living, Food and Wine, and Good Catch Foods, and Alaska Seafood Marketing Institute to name a few. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez Hands On Time: 15 mins Total Time: 40 mins Yield: 6 servings Ingredients 3 medium zucchini (about 3/4 lb.), cut in half lengthwise 1 (8-oz.) package sweet mini bell peppers, trimmed and seeded 1 (20-oz.) package refrigerated cheese-and-spinach tortelloni 1/2 cup Lemon-Shallot Vinaigrette 1 cup torn fresh basil leaves Directions Preheat grill to 350° to 400° (medium-high) heat. Toss zucchini and peppers with desired amount of salt and pepper. Grill vegetables, covered with grill lid, 4 to 5 minutes on each side or until tender. Remove from grill; let stand 5 minutes. Coarsely chop. Prepare pasta according to package directions. Toss together warm tortelloni, grilled vegetables, and vinaigrette. Add salt and pepper to taste. Serve warm or at room temperature; sprinkle with basil just before serving. Rate it Print