Tortellini Greek Summer Salad

1:31 PM


1 (20 ounce) package refrigerated spinach and cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 can olives, chopped
1/2 sweet onion, chopped
3/4 cup crumbled tomato and basel 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 (set aside) Place the tortellini in a large bowl. Add the tomatoes, olives, cucumber,  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 fully coated. You can eat it right away or chill it and enjoy! 

This recipe makes about 6 servings so it's great for leftovers! I modified the original recipe a bit by using different olives feta and type of tortellini. I got this recipe from Two Peas And Their Pod a site that I love!! It's nice to see other couples cooking in the kitchen and enjoying being together. 

Mario and I made this recipe together which was fun because we haven't had a chance to cook together since he got his new job and works 40+ hours a week now so I don't see him that much. But we will try and cook together when we can! I hope you enjoy this recipe I think it will be great to pack for a lunch for work and you don't need to heat it up :)

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