Greek Tortellini Salad

Name: Greek Tortellini Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Cuisine: Greek
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

By Carol Davis
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

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
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How to Make Greek Tortellini Salad

Step-by-Step

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.
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, 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.

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