In the heat of the summer, I do not feel like cooking anything. I need something that I can put together and then have in my fridge for a few days. I want to pull it out and dip up a bowl and that's it. This Greek Tortellini Salad is perfect for that kind of meal.
It's filling with the cheese tortellini but has so many amazing fresh flavors with the fresh vegetables that we added.
Greek Tortellini Salad
18 oz cheese tortellini, cooked as directed
1 English cucumber, sliced and halved
1 cup cherry tomatoes, halved
1 cup roasted red bell pepper, diced
1 cup marinated artichoke hearts, chopped
1/2 cup kalamata olives, halved
1/2 cup feta cheese, crumbled
Dressing:
1/4 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tsp dried oregano
1/2 Tbsp dijon mustard
1/4 tsp garlic powder
salt and pepper
Mix together all the ingredients for the dressing and set it aside while you're cooking your pasta and chopping your vegetables. After you cook your tortellini, rinse it under cold water. Once you've chopped up all your vegetables, add them, the tortellini, and the dressing to a large bowl. Stir well. Cover and refrigerate overnight for the best flavors. Serve chilled.
Everyone in my family loves this Greek Tortellini Salad. It makes a great lunch or dinner and it's great for any summer get-togethers you are having.
You may also like our Easy Seafood Pasta Salad this summer!
Comments