Greek Tortellini Salad
Description
This updated classic Greek pasta salad is perfect for the summer months. It's quick and easy to make but best of all, it's very tasty and will be a great go to dish in the future.
Ingredients
Salad:
20 oz. package refrigerated cheese tortellini
1 1/2 c. grape or cherry tomatoes, cut into halves
1 large cucumber, chopped
1 c. kalamata olives, chopped, pit discarded
1/2 red onion, chopped
3/4 c. crumbled feta cheese
Dressing:
1/2 c. extra virgin olive oil
6 T. red wine vinegar
2-3 clove garlic, minced
1 t. dried oregano
salt and black pepper, to taste
Directions
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Salad:
Bring a large pot of well salted water to a boil; cook tortellini according to package directions, 2-3 minutes or when tortellini float to the top. Drain; rinse with cold water; set aside to cool while making dressing.
Dressing:
In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt and pepper.
Place tortellini in a large bowl; add tomatoes, cucumber, olives, onion and cheese. Pour dressing over the salad; stir well.
Serve immediately or cover and refrigerate.
8 servings.
This salad will keep in the refrigerator for up to 3 days.