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. 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