Found this recipe for a Greek Tortellini Pasta salad the other day. Great on a hot summer day and don’t have to heat up the oven at all. Tortellini cooks in about 5 mins. If you don’t like Tortellini you can sub out any pasta you prefer Great for leaftovers Below is my version
Prep Time15minutes mins
Cook Time5minutes mins
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek
Calories: 375
Ingredients
For the Greek Vinaigrette:
- – 1/3 cup extra-virgin olive oil
- – 3 tbsp fresh lemon juice
- – 1 clove garlic minced
- – 1 tsp dried oregano
- – Salt and freshly cracked black pepper to taste
For the Salad Base:
- – 1 lb cheese tortellini fresh or frozen,
- – 1 cup cherry tomatoes halved
- – 1 large English cucumber quartered and sliced
- – 1/2 cup Artichoke Hearts quarterd
- – 1/3 cup red onion thinly sliced
- – 1/2 cup garlic and herb feta cheese crumbled
- – 1/4 cup fresh parsley finely chopped
- Optional add 1/2 cup Kalamata Olives
Method
Garnish and Chill: Fold in most of the crumbled feta cheese and chopped fresh parsley (reserve a small pinch for topping). Cover and refrigerate for at least 30 minutes before serving to let flavors marry. Top with remaining feta and parsley just before serving.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions (approx. 3-5 minutes). Do not overcook; keep them al dente. Drain in a colander and immediately rinse thoroughly with cold water. Let drain completely.
Whisk the Vinaigrette: In a small bowl or a mason jar, combine the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk or shake vigorously until fully emulsified.
Assemble the Salad: In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, sliced cucumber, halved Kalamata olives, and sliced red onion. Pour the vinaigrette over the salad components. Toss gently until everything is evenly coated.