Ingredients

Vinaigrette:

1/2 cup (125 mL) olive oil

2 tbsp (25 mL) red wine vinegar

2 tbsp (25 mL) balsamic vinegar

2 tbsp (25 mL) finely chopped fresh oregano

1 tbsp (15 mL) grainy Dijon Mustard

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Salad:

3 green zucchini

3 yellow zucchini

1 lb (500 g) fresh cheese-stuffed tortellini

1/2 cup (125 mL) Kalamata olives

1/3 cup (75 mL) chopped oil-packed sun-dried tomatoes

6 ozs (175 g) Asiago cheese, cut into small cubes

1/3 cup (75 mL) coarsely chopped flat-leaf parsley

Preparation

  1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper.

  2. Cut each zucchini into three length-wise slices, about 1/2-inch (1-cm) thick. Place on a baking sheet and brush with 1/3 cup (75 mL) of the vinaigrette. Place on greased grill over medium-high heat and cook for 4 to 5 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (2.5-cm) thick chunks.

  3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain; rinse under cold water to chill. Drain well.

  4. Combine tortellini, grilled zucchini, olives, sun-dried tomatoes, cheese and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.