TORTELLONI GRILLED VEGGIE SALAD WITH LEMON VINAIGRETTE

It’s Pool Time!

 

Miss Abbie and her swim partner, Franz! 

 

 

Today's recipe comes to us compliments of the Divine Miss M!

This is how she is spending most of her days in Atlanta!

 

Olivia, Aubrey Cayden and Luke!

Each Mom packs an easy lunch or early supper and heads down to the pool for an afternoon of swimming and some good ole' "girlfriend time!"

 

 This cool and delicious recipe was a monthly feature from Southern Living! It's on the menu at Estelle's for the weekend! She said it was "fab" and little Luke devoured it! I just adore anything with fresh basil and oh my, the lemon vinaigrette dressing....how perfect for a summer afternoon!

 

TORTELLONI GRILLED VEGGIE SALAD WITH LEMON VINAIGRETTE

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

 

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.

 

LEMON SHALLOT VINAIGRETTE

1/2 cup fresh lemon juice

1 minced shallot

1 cup olive oil

1/4 cup minced fresh flat-leaf parsley

1 tablespoon honey

1 tablespoon whole grain Dijon mustard

Salt and pepper to taste

 Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.