GREEK TORTELLINI SALAD
Loaded fresh vegetables and tortellini pasta this Greek Pasta Salad is
almost perfect, add a sweet and tangy dressing to the mix and you have
yourself a must try recipe! My new favorite summer salad and I am sure you
will love it too.
Yield: 8 servings
1 orange bell pepper, cut into bite-size pieces
1 yellow bell pepper, cut into bite-size pieces
1/2 red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
1/2 cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
1/2 (19 ounce) package tortellini
Greek Salad Dressing
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp dried oregano
1/2 tsp black pepper
1 tsp granulated sugar
Bring a large pot of water Cook tortellini according to directions on the
package (do not add salt to the water). Drain and set aside once cooked.
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 size mason jar add salad dressing ingredients and minced olives.
Be sure to crush oregano with your fingers as you are adding it (to release
the flavor). Shake mason jar until dressing is combined. Pour dressing over
salad and gently toss with salad tongs until well coated.
Serve and enjoy.
NOTE
If you are traveling with this salad or making it ahead, layer it in the
order listed (the first ingredient goes in the bottom of the bowl, etc).
Travel with the dressing separately and add it once you are ready to serve
it to keep salad perfectly crisp.
"A day without a friend is like a pot without a drop of honey."
-Winnie the Pooh
Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey
Hugs, Sugar
