Greek Tortellini Salad
Last week while cleaning out the fridge, I realized that I had about 100 different vegetables that were about to go bad. A salad is a great way to clean out the fridge, but I had something a little more specific in mind. I’m a big fan of Greek flavors and a pasta salad seemed like the right choice.
This Greek Tortellini Salad is light and fresh, making it the perfect side dish to bring to spring and summer parties! I love using tortellini in cold pasta salads. The cheesy filling adds nice flavor and texture and it’s also a bit more filling for the tummy!
I opted for black olives which I know really aren’t Greek compared to kalamata olives, but I was worried that kalamata olives were too salty and might overpower this pasta salad. Crunchy cucumber, grape tomatoes, and crumbled feta are also mixed in. The dressing is a simple lemony vinaigrette. This pasta salad is super simple, but full of fresh flavors!
You can add diced chicken to make this even more filling and substantial.
- 1 (16 ounce) package cheese tortellini, cooked according to package directions and drained
- 1 cucumber, peeled and diced
- 1 1/2 cups grape tomatoes, sliced in half
- 1/2 cup sliced black olives
- 2/3 cup crumbled feta cheese
- 1/2 cup olive oil
- 1 large lemon, juiced (can add more if desired)
- 1 tablespoon white wine vinegar
- salt and pepper to taste
- In a large bowl, add the cooked tortellini. Stir in the cucumber, tomato, black olives, and the feta.
- In a small bowl, whisk together the olive oil, lemon juice, and the white wine vinegar.
- Pour the dressing over the tortellini and mix well. Season with salt and pepper to taste. Cover and chill for 1 hour and then serve.
Amount Per Serving: Calories: 204Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 15mgSodium: 258mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 4g