Tortellini with Artichokes, Olives & Feta Cheese
A quick and easy, filling Mediterranean-inspired Italian tortellini salad. This easy pasta salad can be made a day in advance.
Yield
6 servingsPrep
5 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tortellini
2 packages, up to 1 1/2 pounds total |
|
| 16 | ounces |
artichoke hearts
jarred, canned or frozen & thawed |
|
| 2 | medium |
carrots
sliced |
|
| ½ | cup |
black olives
pitted, ripe, sliced |
*
|
| ½ | cup |
feta cheese
cubed |
|
| ½ | cup |
salad dressing, italian
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
tortellini
2 packages, up to 1 1/2 pounds total |
|
| 2 | jars |
artichoke hearts
jarred, canned or frozen & thawed |
|
| 2 | medium |
carrots
sliced |
|
| 118 | ml |
black olives
pitted, ripe, sliced |
*
|
| 118 | ml |
feta cheese
cubed |
|
| 118 | ml |
salad dressing, italian
|
|
Directions
Cook the tortellini pasta according to the package directions. Drain in a colander and rinse with cold water until cool.
In a large bowl, combine the tortellini, artichoke hearts, carrots, olives and feta cheese in large bowl.
Add the Italian salad dressing; toss lightly.
Season to taste with fresh ground black pepper and garnish with parsley as desired.
Can be served immediately, or allow the flavors to mingle and refrigerate for 1 hour or even made the day before.
It is also easy to 1/2 this recipe for two main dish sized servings.
