This is a recipe that my friend made for us once and when I tried to replicate it I discovered that I did it totally wrong :P But what I ended up with I kind of like so I went with it!
Vinaigrette:
1/2 cup olive oil
2 tbsp white wine vinegar
2 tbsp balsamic vinegar
2 tbsp finely chopped fresh oregano
1 tbsp grainy Dijon Mustard
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Salad:
6 small zucchini
1 lb fresh cheese-stuffed tortellini
1/3 cup chopped oil-packed sun-dried tomatoes (drained)
6 oz Feta cheese, cut into small cubes
1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper.
2. Quarter each zucchini and cut into bite sized chunks. Place in a roasting dish and toss with 1/3 cup of the vinaigrette. Bake at 350F for about 20 minutes or until soft.
3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain well.
4. Combine tortellini, roasted zucchini, sun-dried tomatoes, and cheese in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving. Also yummy when served at room temperature.
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