GREEK TORTELLINI SALAD from Two Peas and Their Pod
Ingredients for Salad:
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
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
Ingredients for the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon Cavender's All-Purpose Greek Seasoning
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, Greek seasoning, 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.
This recipe is directly from Two Peas and Their Pod. I deviated from the original recipe just a tiny bit. I doubled the recipe, because I wanted leftovers for home and for Carey to take to work. I added cooked chicken breast, because I had some ready in the fridge and because the guys like some meat in their pasta salads. I also increased the minced garlic in the dressing...I was out of extra virgin olive oil and red wine vinegar, so I had to use light olive oil and apple cider vinegar, so I thought the extra garlic might up the flavor a little.
