Greek Tortellini Salad

Greek Tortellini Salad is a great spring salad to accompany any meal!

1 orange bell pepper, cut into bite-sized pieces

1 yellow bell pepper, cut into bite-sized pieces

1/2 red onion, thinly sliced

1 English cucumber, cut into spears and quartered

16 oz. cherry tomatoes, halved

1/2 cup sliced Kalamata olives, divided

4 oz. feta cheese, crumbled

1/2 of a 19 oz. package tortellini

Greek Salad Dressing:

1/4 cup extra virgin olive oil

1/4 cup re wine vinegar

1/2 tsp. dried oregano

1/2 tsp. black pepper

1 tsp. granulated sugar

Cook tortellini according to package directions. Drain and set aside.

Chop vegetables and set aside.

Mince 1 Tbsp. Kalamata olives for the dressing, set aside.

Combine remaining salad ingredients in a large bowl. Set aside.

In a pint sized mason jar, add salad dressing ingredients and minced olives. Crush oregano with your fingers as you add to dressing, to release flavor. Shake mason jar until dressing is combine.

Pour dressing over salad and gently toss until well coated.

Serves 8

 

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