Tortellini Greek Salad (Print Version)
Soft tortellini, snappy veggies, olives, and chunks of feta come together in a tangy, colorful salad inspired by Greek flavors.
# Ingredients:
→ Pasta
01 -
570 g chilled cheese tortellini, found in the fridge aisle
→ Vegetables
02 -
200 g cherry tomatoes
03 -
2 Lebanese cucumbers
04 -
1 medium green bell pepper
05 -
0.5 medium red onion
→ Add-ins
06 -
120 ml fresh basil leaves
07 -
120 ml crumbled feta cheese
08 -
120 ml kalamata olives, take out the pits and halve them
→ Greek Dressing
09 -
5 g sugar
10 -
5 g freshly ground black pepper
11 -
5 g kosher salt
12 -
10 g dried oregano
13 -
7 g minced garlic
14 -
60 ml red wine vinegar
15 -
120 ml good olive oil
# Steps:
01 -
Pour the Greek dressing over everything and gently toss so it's all coated. Top it off with crumbled feta just before you plate it up.
02 -
Move the cooled tortellini into your mixing bowl. Toss in the chopped veggies, basil, and the kalamata olives.
03 -
Dice up the red onion. Slice the cherry tomatoes in half. Cut the peppers and cucumbers into small, easy pieces.
04 -
Add the olive oil, red wine vinegar, garlic, oregano, salt, pepper, and sugar to a jar with a lid. Give it a hard shake until it all blends and turns creamy.
05 -
Boil the tortellini how the package says. Once done, rinse under cold water so it doesn't overcook or stick. Make sure it's well drained.
# Notes:
01 -
Give your cooked pasta a cold rinse to cool it fast. This stops extra cooking and keeps the pasta from sticking together so your salad stays nice and fresh.