(Recipe can be found at the Two Peas & Their Pod site here.)
Step by Step Instructions:
Delicious Greek Tortellini Salad comes together in a snap with the following: Salt & Pepper, 1 1/2 cups of Grape Tomatoes (halved), 20 ounces of refrigerated Cheese Tortellini, Dried Oregano, Extra-Virgin Olive Oil, Red Wine Vinegar, 1/2 Red Onion (diced), 1 cup of Kalamata Olives (chopped), 1 clove of minced Garlic, 1 large Cucumber, and 3/4 cup of Feta Cheese.
While the water was boiling for the tortellini, I chopped up the olives, onion, and sliced the grape tomatoes. Then I added the tortellini and cooked it according to the package’s instructions.
Then I chopped up a large cucumber. I did scoop out the seeds with a large spoon because I didn’t feel like eating them.
At this point the tortellini was cooked…yay!
Go ahead and drain the pasta and rinse it throughly with cold water so it stops cooking.
Grab yourself a very large bowl and to it add the drained tortellini, cucumbers, red onions, tomatoes, olives and 3/4 cup of Feta.
Then it’s time for the dressing. Whisk together 1/4 cup of extra-virgin olive oil, 3 tablespoons of red wine vinegar, 1 clove of minced garlic, 1/2 teaspoon of dried oregano, and salt and pepper to taste. It whisked up really quickly.
Add the vinaigrette to the bowl…
…and combine all of the ingredients. I apologize for the blurry photo…I was just in a rush to eat, okay? Serve this up and enjoy! The tortellini is super filling and makes a great meal in itself if you’d like or as a side. So flipping good!
1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note: this salad will keep in the fridge for up to 3 days.