Blackstone Tortellini is an easy-to-make meal that will delight your taste buds. You will love the lightly charred tortellini mixed with veggies, mozzarella, and zingy Italian dressing. This delicious, no-fail dinner can be prepared in less than 30 minutes, making it a quick and vibrant meal for your family and friends to enjoy.
When I first heard of cooking tortellini on the Blackstone Griddle, I thought, why?
Turns out, there is a good reason.
It saves you the fuss of bringing water to a boil while cooking vegetables on your Blackstone or in a skillet, and the griddle lends an incredible flavor and texture to the pasta.
With simple ingredients, this is a fabulous vegetarian main course or hearty side dish at your next grill out.
Trust me; this mouthwatering dish is going to become a favorite in your rotation.
Ingredients
- Zucchini: You could substitute yellow squash if you like.
- Sweet Mini Peppers: Any color bell pepper will work, or you could also use cherry tomatoes if you like.
- Tortellini Pasta: I used cheese tortellini, but feel free to play around with this. Make sure you thaw them slightly before adding them to the griddle. I pull them out before I start chopping my vegetables and making the dressing.
- Italian Dressing: This brings zest and binds all those lovely flavors together in a dance of deliciousness. I love to make homemade Italian dressing but feel free to use a brand you love. Want to mix it up? Balsamic vinaigrette is a nice twist.
- Mozzarella Cheese: These little pearls melt into creamy bliss, dotting the dish with hotspots of joy. Can't snag pearls? Just dice up a block of mozzarella—equally delicious!
- For Serving: Fresh basil leaves and Parmesan cheese jazz up the finish with fragrance and a salty, umami kick. If you don't have basil, parsley is a great option. I also like to finish with flakey salt, crushed red pepper flakes, and freshly ground black pepper.
Tips and Tricks
- Pre-heating is Key: Don't rush to drop your ingredients on the griddle. A well-preheated Blackstone ensures every piece of tortellini gets that irresistible crispy outer layer. Aim for that golden 350-degree F sweet spot. An infrared thermometer is helpful but not necessary.
- Water Dash Magic: Adding just a splash of water before covering your tortellini with a dome or lid traps steam, ensuring they cook perfectly inside without losing that delightful crispiness.
- Experiment with Extras: Feeling bold? Why not throw in some chopped sun-dried tomatoes, sauteed fresh spinach, garlic, onions, sauteed fresh mushrooms, olives, or even a dash of chili flakes for a little kick?
- Cheese Swap Shop: Mozzarella pearls are divine, but experimenting with different cheeses can bring exciting new flavors to the party. Think about trying Gouda for a smoky twist or goat cheese for a creamy tang.
- Serving Style: Serve it hot off the griddle for that melt-in-the-mouth bliss, or enjoy it cold as a tasty pasta salad the next day.
- Make it Meaty: You can add diced cooked chicken breasts or shrimp. Or addItalian sausage to this recipe to make Blackstone sausage tortellini.
Storing Blackstone Tortellini
Let this Blackstone tortellini recipe cool down to room temperature. Transfer your tortellini into an airtight container It will keep in the fridge for up to 3 to 5 days. I recommend reheating in a skillet or Blackstone griddling using your cooking oil of choice.
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Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
More Blackstone Recipes to Try
- Blackstone Chicken: Juicy on the inside, crispy on the outside, our Blackstone Chicken recipe is a crowd-pleaser that never disappoints.
- Blackstone Fried Rice: Elevate your side dish game with this veggie-packed fried rice.
- Blackstone Smash Burgers: Craving that irresistible crust? Our Blackstone Smash Burgers are all about that perfect sear, making every bite a delectable delight.
- Blackstone Pancakes: Start your day with the fluffiest, most mouthwatering pancakes you've ever had.
Blackstone Tortellini
Equipment
- Blackstone Griddle
Ingredients
- 2 medium zucchini cut in half lengthwise and sliced
- 8 ounces sweet mini peppers trimmed, seeded, and sliced
- 22 ounces refrigerated or thawed tortellini
- ½ cup Italian dressing
- 4 ounces mozzarella pearls
- For serving: fresh basil leaves Parmesan cheese
Instructions
- Preheat your Blackstone to medium heat (about 350 degrees F). Oil your griddle.
- Place the zucchini and sweet peppers on one side of the griddle.
- On the other side, arrange the tortellini. If you don't have a lid for your griddle, place them close enough together that they can be covered by a dome. Use a bottle to add water to the griddle, and then cover the pasta with the dome or close the lid to your griddle.
- Cook for 4 minutes. Stir the vegetables. Uncover the pasta and stir to combine.
- Cook for another 2 to 4 minutes, until the pasta is lightly browned and the vegetables are tender.
- Transfer to a bowl and toss with the Italian dressing and mozzarella.
- Top with fresh basil and parmesan cheese.
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