Greek Tri-Color Tortellini Salad
The perfect summer salad using fresh garden vegetables and our Tri-Color Cheese Tortellini. SKU # 81704
Ingredients
- 2 Lbs. Tri-Color Tortellini 81704
- ½ Cup Kalamata Olives pitted
- ½ Cup Feta Cheese
- ½ Cup Cherry Tomatoes
- ¼ Red Onion
- ½ English Cucumber
- ½ Cup Greek Dressing or oil/vinegar, see notes below
- Salt & Pepper
Instructions
- Prepare vegetables: Cut cherry tomatoes in half, slice cucumber in ½" quarters and slice Kalamata olives in half. Thinly slice red onion and keep in a dish of cold water until ready to use to remove some of the sharp flavor.
- Cook tortellini according to directions. Bring 4 quarts of water to a rolling boil, add pasta and cook until internal temperature reaches 165° F or approx. 2½ - 3 minutes. Quickly cool under cold running water and set aside.
- Fold together the pasta, vegetables and Greek dressing. Finally, gently fold in the feta cheese and mix evenly.
- Cover and refrigerate for at least 1 hour for best results.
- Before serving, add salt and pepper to taste. If made far in advance, you may want to add another few tablespoons of dressing as pasta may have absorbed excess.
Notes
- With pasta salads I often prefer to use prepared salad dressings as they have gums and stabilizers that help cling to the pasta and give it a nice sheen.
- If you would like to make your own dressing instead, 2:1 oil to red wine vinegar is a good start. You could add a teaspoon of Dijon mustard and/or mayo to help hold the dressing together and coat the pasta.
- Add grilled chicken or shrimp and make it a complete meal.
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