greek tortellini salad
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.
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 12 ounces package refrigerated cheese tortelloni
- 1 large cucumber, peeled and chopped
- 1 cup grape tomatoes, cut in half
- 1 cup kalamata olives, pitted, cut in half
- 1/2 - red onion, chopped
- 3/4 cup crumbled feta cheese
- DRESSING
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano, or greek seasoning
- - salt and pepper, to taste
How To Make greek tortellini salad
-
Step 1Bring 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.
-
Step 2Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
-
Step 3In 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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