GRILLED TORTELLINI SALAD

Cook tortellini in a large pot of boiling salted water until just tender. About 5 minutes Drain in a colander and rinse under cold water to chill. Drain well.

In a medium bowl, combine vinaigrette ingredients whisk well to combine and season with salt and pepper.

Cut each zucchini into three length-wise slices, about ½-inch (8 mm) thick. Place on a baking sheet and brush with 1/3 cup (80ml) of the vinaigrette.

Preheat barbeque grill to 375°F /190°C or medium high. Lightly oil the grill.

Place the zucchini directly on grill and cook for 2 to 3 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (1.5 cm) thick chunks.

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

Yield: 6 servings