Grilled Zucchini And Tortellini Salad With Asiago Cheese

• 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

1. 1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper.
2. 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. 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. 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.

vinaigrette, olive oil, red wine vinegar, balsamic vinegar, fresh oregano, mustard, garlic, salt, salad, green zucchini, yellow zucchini, olives, tomatoes, cheese, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/grilled-zucchini-and-tortellini-salad-with-asiago-cheese-50074203 (may not work)