Greek Tortellini Salad
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.
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Ingredients
- 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.
Nutrition
Calories: 317kcal Carbohydrates: 37g Protein: 12g Fat: 14g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 29mg Sodium: 598mg Potassium: 178mg Fiber: 4g Sugar: 4g Vitamin A: 660IU Vitamin C: 20mg Calcium: 126mg Iron: 2mg