This is a perfect summer time salad! And yes, I do know that we still have a while before summer hits, but I couldn’t resist making this after the wonderful warm weather we had last week.
This salad was a synch to throw together. There aren’t a ton of ingredients, and only a few of them need to be chopped. Tortellini is not typically something I would buy due to it being a processed food, but this was worth the splurge.
The flavors are wonderful and go so well together. I meant to add some baby spinach but forgot, so I will do that next time. I also added some diced red peppers to the leftovers (so it isn’t pictured with peppers), and they were a great addition! Here’s to summer being right around the corner 🙂
Greek Tortellini Salad
- 1 package refrigerated cheese tortellini
- 1 1/2 cups cherry tomatoes, cut in half
- 1 large cucumber, chopped
- 3/4 cup kalamata olives, cut in half
- 1/2 small red onion, diced
- 3/4 cup feta crumbles
- 1/4 cup extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dill weed
- salt and pepper to taste (I used lots of pepper and a tiny bit of salt)
- Cook the tortellini following the directions on the package. Drain and rinse with cold water.
- Combine the tortellini, tomatoes, cucumber, olives, onion and feta in a large bowl.
- Combine olive oil, vinegar, garlic, and spices and in a small bowl and wisk well. Pour dressing over salad and stir well to cover everything evenly. Refrigerate or serve immediately.
Adapted from Two Peas and Their Pod