Greek Tortellini Salad

Carol Davis

By
@FadingParadise

The original recipe I found called for a 20 oz package of refrigerated cheese tortellini. I found Giovanni Rana's 12 oz package that you only cook the pasta 3 minutes - that means it's fresh pasta, not dried like the packages that direct you to cook it 8-9 minutes. Made a big difference as the tortellinis are bigger and, in my opinion, tastier.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

8

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

12 oz
package refrigerated cheese tortelloni
1 large
cucumber, peeled and chopped
1 c
grape tomatoes, cut in half
1 c
kalamata olives, pitted, cut in half
1/2
red onion, chopped
3/4 c
crumbled feta cheese

DRESSING

1/4 c
extra virgin olive oil
3 Tbsp
red wine vinegar
1 clove
garlic, minced
1/2 tsp
dried oregano, or greek seasoning
salt and pepper, to taste

Directions Step-By-Step

1
Bring a large pot of water to a boil. Throw in a pinch of salt. Cook tortellini according to the package directions. Drain the tortellini and rinse with cool water.
2
Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3
In a small bowl, whisk together the olive oil, vinegar, garlic, and seasonings. Pour the dressing over the salad and toss until salad is well coated. Serve immediately or place in the refrigerator. Will keep up to 3 days.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Greek
Other Tag: Quick & Easy