Greek Tortellini Pasta Salad Recipe 455
GREEK TORTELLINI SALAD
If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.
Provided by Kelly Senyei
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
- Add the remaining salad ingredients and toss to combine. Set aside.
- For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
- Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.
GREEK TORTELLINI SALAD
A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. -Sue Braunschweig, Delafield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives. , In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.
Nutrition Facts :
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- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain and transfer to a large serving bowl.
- In a medium bowl, whisk together the red wine vinegar, minced garlic, sugar and dried oregano. While whisking, drizzle in the olive oil.
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- Prepare the tortellini according to package instructions and set aside (you can also purchase the pre-cooked tortellini if preferred and skip this step).
- While the Tortellini is cooking, make the dressing by combining all of the ingredients in a sealable jar and shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.
- Prepare all your salad ingredients and add them to a large bowl. Then add your pasta and dressing and fold it all together until well combined.
- Serve the pasta salad… or even better allow it to chill covered for an hour or two, to allow the flavors to marry, then toss again and enjoy!
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- TORTELLINI: Prepare the tortellini according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don't forget to salt the pasta water or the whole salad will taste under-seasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared dressing. Set aside in the fridge to chill.
- VEGGIES: Prepare the veggies: dice the red onion, cut the cucumbers into half moons, halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.
- ASSEMBLE: Toss together the completely cooled tortellini with all the veggies and add in some chopped fresh parsley if desired. Drizzle on the dressing to preference; you may not want to use it all (we use all the dressing on this salad!). Toss to combine and then add in the feta cheese. Toss again gently. Taste and adjust to personal preference adding any additional salt/pepper as needed.
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