Are you looking for a new summer salad? This salad offers crunchy, salty, sweet and savory Greek flavors and it's very portable too! The recipe has been reduced to make 4 ample servings, but is easily scaled up to be a perfect potluck offering.
Adapted from theslowroasteditalian.com
Bring a large pot of water Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside once cooked.
While pasta is cooking, chop vegetables and set aside. Mince 1 tablespoon Kalamata olives for the dressing, set aside. Combine remaining salad ingredients in a large bowl. Set aside. -
In a pint size mason jar add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serve & enjoy!
COOK’S NOTE: If you are traveling with this salad or making it ahead, layer it in the order listed (first ingredient goes in the bottom of the bowl, etc). Travel with the dressing separately and add it once you are ready to serve it to keep salad perfectly crisp.