Good Morning America Recipes

Rao's Summer Tortellini Salad

A Great Barbecue Side Dish

The New York restaurateur is releasing a new cookbook, "Rao's on the Grill."
Difficulty: Easy
Cook Time: min

A collection of bright summer vegetables makes this one great-looking and fine-tasting salad. With its vinaigrette dressing, it is a little more traditional than the Creamy Tortellini Salad with Dill and Walnuts, making it a good choice when you have other items on the menu that are creamy.


  • 1 ½ pounds frozen cheese tortellini
  • 2 cups pure olive oil
  • 1 yellow onion, cut into thin half-moons
  • ½ cup apple cider vinegar
  • ½ cup finely chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1 pint cherry tomatoes, quartered
  • 1 medium cucumber, peeled, seeded, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • Cooking Directions

    Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook until tender according to the package directions. Drain and rinse under cold running water. Spread on a rimmed baking sheet. Drizzle the tortellini with 2 tablespoons of olive oil and toss. Let cool.

    Heat 2 tablespoons of olive oil in a medium skillet over high heat. Add the onion and cook, stirring often, until it begins to soften, about 3 minutes. Reduce the temperature to medium and cook, stirring often, until the onions are golden brown, about 10 minutes. Transfer the onions to a large bowl, season lightly with salt, and let cool.

    Pour the vinegar into a medium bowl. Whisk in the remaining 1 ¾ cups olive oil. Add the parsley and whisk until combined. Season the vinaigrette with salt and pepper to taste.

    Add the tortellini to the onions in their bowl. Add the tortellini, cherry tomatoes, cucumber, and the red and yellow bell peppers. Add the vinaigrette and mix well. Let stand for 10 minutes. (The salad can be made up to 4 hours ahead, covered and stored at room temperature, but reserve ½ cup of the vinaigrette. When ready to serve, add the remaining vinaigrette and season again with salt and pepper.) Remove from the refrigerator 1 hour before serving.

    Courtesy of Rao's On the Grill by Frank Pellegrino, Jr.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: tortellini, olive oil, onion, pepper

    Course: Salad, Pasta

    More Info: Kids Friendly

    Other Recipes That You Might Like
    Michael Symon's Egg and Lemon Soup
    A Soup That's Great for Spring
    Marilyn's Mini Cutlets
    Delicious Pork Bites
    Recipe: Rocco's Tiny Meatballs and Tortellini
    In the Mood for Pasta? Try This!
    White House's Summer Chopped Salad
    A Colorful, Crunchy and Satisfying Dish
    Mario Batali's Summer Caprese Salad
    Perfect for the End of Summer
    Carol Alt's Thai-Style Mango Salad
    A Sweet Salad With a Spicy Kick
    Rocco's Mango Summer Salad
    Recipe Courtesy of Rocco DiSpirito
    Summer Tomato Salad
    Chef Gale Gand
    Emeril's Signature Salad
    Simplified Version of Salad Served at Emeril's Restaurant in New Orleans
    Marcus Samuelsson's Charred Corn Salad
    Basil and Butter Give Summer Corn a Boost
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS