The Perfect Greek Tortellini Salad
Grilling, veggies and salads are staples of any good summer meal. The combination of easy, fast and fresh ingredients make them great summer meal choices. One of my favorite aspects of cooking is the ability to take a classic dish and give it a new spin or flavor.
Greek salad is a staple within any meal with the fresh cucumbers, olives and feta cheeses. Switch the classic up a bit with this Greek Tortellini Salad.
For a delicious alternative, try replacing the tortellini with quinoa. Both salads can be served immediately or chilled for a standard pasta salad feel. The salad is best consumed within 2 or 3 days of making.
Greek Tortellini Salad – Serves: 8
- 1 package refrigerated cheese tortellini
- 1 ½ cups grape tomatoes, halved
- 1 large cucumber, chopped
- 1 cup kalamata olives, pitted and chopped
- ½ red onion, chopped
- ¾ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 3 T red wine vinegar
- 1 clove garlic, minced
- ½ t dried oregano
- Salt and pepper to taste
- Boil tortellini in a pot of salted water according to package directions.
- Drain and rinse with cold water.
- In a large bowl, toss together tortellini, tomatoes, cucumber, olives, red onion, and feta cheese.
- In a smaller bowl, mix together olive oil, vinegar, garlic, oregano, salt, and pepper.
- Drizzle over the salad and mix until well coated.
- Serve immediately or chill in refrigerator.
What is your favorite take on a classic Greek salad?
Amount Per Serving
|Total Fat||7.9 g|
|Saturated Fat||2.7 g|
|Polyunsaturated Fat||0.6 g|
|Monounsaturated Fat||2.9 g|
|Total Carbohydrate||16 g|
|Dietary Fiber||0.9 g|