Tortellini Pasta Salad with Grilled Vegetables & Goat Cheese

This tortellini pasta salad will have everyone asking for the recipe. It’s the perfect way to use up leftover grilled vegetables. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Side Dishes
  • Method: Grill
  • Cuisine: American
  • Diet: Vegetarian


  • 1 red bell pepper
  • 1 pint white button mushrooms
  • 2 zucchini
  • 1 red onion
  • 1/4 cup olive oil (divided)
  • 1 Tablespoon granulated garlic
  • 20 oz package cheese tortellini
  • 1 lemon, juiced
  • 4 oz goat cheese, crumbled
  • 10 basil leaves, chiffonade
  • salt & pepper to taste


  1. Preheat grill (or grill pan) to medium high heat.
  2. Toss vegetables with two tablespoons of the olive oil, granulated garlic. Season with salt and pepper.
  3. Grill vegetables until charred, but still slightly crunchy. Remove from the grill and chop into small pieces.
  4. Meanwhile, cook the tortellini per package directions. Drain and rinse with cold water, transfer to a large bowl and add the remaining 2 tablespoons of olive oil, along with the lemon juice. Season with salt and pepper.
  5. Add vegetables, goat cheese crumbles and basil to the bowl of tortellini. Mix well until thoroughly combined. 
  6. Top with more basil, lemon zest, additional goat cheese crumbles and freshly ground black pepper.



  • The equipment section above includes affiliate links to products I use and love
  • If made ahead of time, add the olive oil/lemon juice just before serving.


Keywords: grilling, summer recipes, potluck recipes, grill pan