Greek Tortellini Salad
Recipe from Two Peas and Their Pod
The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals!
For the 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
For the Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
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.
Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, 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.
Calories: 137kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 423mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 5.5mg | Calcium: 90mg | Iron: 0.5mg