As soon as I saw the word “tortellini,” I was sold on this Greek Tortellini Salad. I’ve become a big fan of the Greek flavors, especially in salad form, and when you throw pasta (of any kind) in the mix, my knees get weak and there’s no looking back! This recipe was from the site Two Peas & Their Pod, where I recently got a delightful Calzone recipe, so I was anxious to give this a whirl.
It had been several weeks since I’d made a salad, and in the middle of Summer I was looking for something that wasn’t too heavy and that made plenty of leftovers. And this tortellini salad makes a boatload of food for me to happily eat on all week long.
The flavors and textures for this dish are perfect. With the crunch of cucumbers and red onions mixed with the cheesy loveliness that is cheese tortellini, the textures were right on. And then there are the flavors…salty kalamata olives & Feta cheese, sweet bursts of tomatoes, and a tangy vinaigrette made this girl happy, happy, happy!
Can you tell I enjoyed this dish?! As always I appreciate an easy recipe during the week. Not only did I have everything I needed for the vinaigrette (yay, less shopping and money spent!), but it came together in 30 minutes tops…hooray, sweet victory!
I like to be as efficient as possible, so while my water boiled, I did the bulk of the prep work. I chopped the onions, kalamata olives, and sliced the grape tomatoes in half. Then while the tortellini was cooking, I chopped up the cucumber. And while the tortellini was draining, I whipped up the vinaigrette and combined all of the ingredients. Done and done!
If you love pasta and these flavors even a fraction of what I do, then you are going to love this recipe. I can’t wait for you to try this one, my friend! So good.
Click here for the recipe and step by step pictures!
A look back:
One year ago: Couscous with Flavor…I Can’t Believe It!
Two years ago: Beets. They’re What’s for Dinner (This Week).