Greek Tortellini Pasta Salad
Description
Make a delicious Greek salad with this recipe. Yummy ingredients make a yummy salad.
Ingredients
1 orange bell pepper, cut into bite-sized pieces
1 yellow bell pepper, cut into bite-sized pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and quartered
16 oz. cherry or grape tomatoes, halved
½ c. sliced Kalamata olives, divided (see dressing)
4 oz. feta cheese, crumbled
9-10 oz. tortellini from a package
Dressing:
1 T. Kalamta olives, minced
1 t. freshly squeezed lemon juice
¼ c. extra virgin olive oil
¼ c. red wine vinegar
½ t. dried oregano, crushed between fingers
½ t. freshly ground black pepper
1 clove garlic, minced
1 t. sugar
Directions
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Bring a large pot of unsalted water to boil. Cook tortellini according to directions on the package. Drain and rinse with cold water. Drain again. Set aside.
Chop vegetables; 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 sized jar, add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it so that the flavor is released.
Shake jar until dressing is combined. Pour dressing over salad and gently toss until well coated.
If this isn't to be eaten immediately, set the dressing aside until ready to serve so that the salad stays crispy.