Name: Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 10 ounce package cheese tortellini; 2 cups grilled and diced zucchini (approx. 3 zucchini); 2 cups cannellini or white beans, rinsed and drained; 1 cup cherry tomatoes, halved; 1/4 shredded parmesan cheese; Kosher salt and fresh ground black pepper to taste; 1/4 cup fresh basil leaves, lightly packed; 1 1/2 tablespoons white wine vinegar; 1 tablespoon olive oil; 1 tablespoon honey; 1 tablespoon water; 1 teaspoon dijon mustard; 1/2 teaspoon minced garlic; Kosher salt and fresh ground black pepper to taste

A fresh, flavorful and filling main dish pasta salad! This Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad is easy to make and perfect for a fast and healthy weeknight dinner!

Thanks to USA Pulses and Pulse Canada for sponsoring this post. As always all opinions are my own.

Is it just me or does summer seem like it’s flying by? It’s nearly August and the kids around here are headed back to school in a few weeks. The start of school seems to make everyone think that summer is over and fall is beginning. That was probably true back when I was a kid and school didn’t start until almost September, but these days school seems to start earlier and earlier and summer is far from over.

With as hot as the weather has been here in Denver, the thought of fall hasn’t even crossed my mind. For the most part I don’t mind the hot days here, it’s nothing compared to all those summers growing up in Arizona. However, even the hottest days here still make me feel lazy and all I want to do is lay around with a fan blowing on me eating a bowl of ice cream.

Hot meals don’t sound appealing, which is why I made and ate this Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad twice last week. This is a super easy, healthy and totally satisfying pasta salad that makes a wonderful vegetarian main dish on those too hot to handle days.

This tortellini pasta salad is a much better option than ordering takeout or falling victim to the drive-thru, as tempting as it can be. The salad can even be prepped in advance to help save time. I like to grill a bunch of zucchini on Sunday’s and then I just keep it in the fridge to use on salads throughout the week. The basil vinaigrette can be made a couple days in advance which only leaves you with cooking the tortellini, halving the tomatoes, opening up a couple cans of cannellini beans and shredding some parmesan cheese. Easy peasy friends!

To make this pasta salad filling enough to be a main dish rather than a side dish I included a 1/2 cup of pulses into each serving. Unfamiliar with what pulses are? Pulses are known as dry peas, chickpeas,
lentils and beans. They’re a delicious, affordable, protein-packed, sustainable food. This One Pot Cheesy Mexican Lentils, Black Beans and Rice is another easy dinner favorite of mine!

The health benefits of pulses are truly amazing. They’re low in fat and high in protein and fiber which will help you feel full longer. They’re a complex carb which means they take longer to break down and keep your energy level steady. Research has shown that they can also lower blood cholesterol, reduce blood pressure and help with body weight management. There really isn’t a downside to consuming these little powerhouses!

Adding a 1/2 cup serving of pulses into your diet 3x per week is so easy! See for yourself by signing up for the 1/2 Cup Habit.

Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

Pasta Salad

10 ounce package cheese tortellini
2 cups grilled and diced zucchini (approx. 3 zucchini)
2 cups cannellini or white beans, rinsed and drained
1 cup cherry tomatoes, halved
1/4 shredded parmesan cheese
Kosher salt and fresh ground black pepper to taste

Basil Vinaigrette

1/4 cup fresh basil leaves, lightly packed
1 1/2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon water
1 teaspoon dijon mustard
1/2 teaspoon minced garlic
Kosher salt and fresh ground black pepper to taste

Instructions

Basil Vinaigrette

Put all of the ingredients for the vinaigrette in a blender and blend until smooth. Taste for seasoning and set aside.

Pasta Salad

Cook the tortellini according to package instructions. Rinse under cold water, drain and place into a serving bowl.
Add in the remaining ingredients along with the basil vinaigrette and toss together until coated. Taste for seasoning then serve immediately or cover and refrigerate until ready to serve.

Notes

If you plan to make this in advance, wait until just before serving to add the vinaigrette.
If calories and fat are a concern be sure to check the nutritional information of the tortellini as they can vary greatly. The package I used was 4 servings and 200 calories per serving.