Cold Greek Tortellini Salad
Ingredients
For the Greek Salad:
- 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 Kalamata olives, sliced and divided
- 4 ounces feta cheese, crumbled
- 8 ounces tortellini
For the Grrek Salad Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ tsp. dried oregano
- ½ tsp. black pepper
- 1 tsp. granulated sugar
Instructions
To prepare the Greek tortellini salad:
- Bring a large pot of water to a boil.
- 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.
To prepare the Greek salad dressing:
- To a pint size mason jar, add salad dressing ingredients and minced olives.
- Be sure to crush oregano with your fingers when adding which will release the flavor.
- Cover the jar with a lid and shake to combine.
To assemble and serve:
- Pour dressing over salad and gently toss until well coated.
- Place in an airtight container and chill in the refrigerator for 2 hours before serving; give it a gentle toss prior to serving on individual plates or in a large bowl.