Monday, April 28, 2014
Greek Tortellini Salad
Loaded with fresh vegetables and tortellini pasta this Greek Pasta Salad is almost perfect, add a sweet and tangy dressing to the mix and you have yourself a must try recipe! My new favorite summer salad and I am sure you will love it too.
As temps are starting to warm up, I couldn't wait any longer for a summery salad. I love love love Greek salad and it sounded absolutely perfect, but with one addition this time: tortellini. I have been drooling over a Greek Salad with Tortellini on Maria's blog for over a year now and finally decided that I had to try adding tortellini to my favorite Greek salad recipe.
The only 'rules' in Greek salad are tomatoes, olives, feta and olive oil. I love mine loaded with crunchy veggies; peppers, red onion and cucumbers added to the tomatoes, Kalamata olives and loads of Feta cheese makes this a fabulous salad that I could eat every day! But add the salad dressing and I am over the moon, red wine vinegar and olive oil combined with spices and a bit of sugar.
The tortellini is the perfect addition to this salad. I thought it was perfect before, boy was I wrong. The tortellini add an unexpected element to this salad. The pasta adds texture and flavor. To be honest, I don't think I will ever make Greek salad without tortellini pasta again.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Greek Tortellini Salad
SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 15 Minutes
1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini
Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar
Bring a large pot of water Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside once cooked.
Chop vegetables and set aside. Mince 1 tablespoon Kalamata olives for the dressing, set aside. Combine remaining salad ingredients in a large bowl. Set aside.
In a pint size mason jar add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it (to release the flavor). Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
Serve and enjoy.
COOK’S NOTE: If you are traveling with this salad or making it ahead, layer it in the order listed (first ingredient goes in the bottom of the bowl, etc). Travel with the dressing separately and add it once you are ready to serve it to keep salad perfectly crisp.
Recipe developed by Donna Elick - The Slow Roasted Italian
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