Description
Our Greek tortellini salad is loaded with fresh veggies, creamy cheese tortellini, Kalamata olives, and capers, tossed in a zesty lemon vinaigrette, and finished with feta cheese crumbles to tie the classic Mediterranean flavors together.
Ingredients
Scale
- 2 pounds cheese tortellini, cooked and cooled
- 1 pint grape tomatoes, halved
- 1 zucchini, quartered and sliced
- ½ red bell pepper, chopped
- 1/2 cup diced red onion
- 3/4 cup sliced Kalamata olives
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers
For the dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup lemon juice (or white wine vinegar)
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot of salted water, cook tortellini according to package directions. Drain and drizzle with olive oil. Then, spread on a cookie sheet to cool (or chill in the fridge).
- In a small bowl, whisk together dressing ingredients. Set aside or refrigerate until ready to assemble salad.
- In a large mixing bowl, combine salad ingredients and add dressing. Stir until evenly coated.
- Cover and refrigerate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Tortellini
- Method: Mixing
Nutrition
- Serving Size:
- Calories: 326
- Sugar: 2.1 g
- Sodium: 485.1 mg
- Fat: 12.5 g
- Saturated Fat: 4 g
- Carbohydrates: 42.6 g
- Fiber: 2.3 g
- Protein: 12 g
- Cholesterol: 35.7 mg
