Greek Tortellini Salad
This non-traditional cold pasta salad has ingredients found in a very traditional Greek salad.
Yield
4 servingsPrep
10 minCook
7 minReady
17 minIngredients
1 (9-10 ounce) package fresh cheese tortellini (I used Buitoni)
1 cup grape tomatoes, cut in half
1 small cucumber, peeled, seeded and chopped
¾ cup pitted kalamata olives, chopped
1/3 medium red onion, chopped or thinly sliced
½ cup crumbled feta cheese
For the Dressing:
3 ½ Tbs. extra virgin olive oil
1 ½ tablespoons red wine vinegar
2 cloves garlic, minced
¼ teaspoon dried oregano
Salt and pepper, to taste
Ingredients
1 (9-10 ounce) package fresh cheese tortellini (I used Buitoni)
1 cup grape tomatoes, cut in half
1 small cucumber, peeled, seeded and chopped
¾ cup pitted kalamata olives, chopped
1/3 medium red onion, chopped or thinly sliced
½ cup crumbled feta cheese
For the Dressing:
3 ½ Tbs. extra virgin olive oil
1 ½ tablespoons red wine vinegar
2 cloves garlic, minced
¼ teaspoon dried oregano
Salt and pepper, to taste
Directions
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
- Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator. Note: This salad will keep in the fridge for up to 3 days.
