Easy 77 min

Greek Tortellini Salad

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Prep

33 min

Cook

44 min

Total

77 min

Ingredients (15)

18 ounces cheese tortellini g

ounces mini cucumbers, halved lengthwise, then sliced into half moons g

1/2 small red onion, slivered g

3/4 cup grape tomatoes, halved g

1/4 cup kalamata olives, halved g

3/4 cup olive oil g

1/2 cup red wine vinegar g

2 tablespoons ijon mustard g

2 teaspoons garlic g

2 teaspoons dried parsley g

2 teaspoons dried oregano g

1 teaspoon onion powder g

1 teaspoon salt g

1/2 teaspoon Greek seasoning g

1/4 cup crumbled feta cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain tortellini; allow to cool.

Combine cucumber, red onion, grape tomatoes, and olives in a large bowl.

For the dressing, combine olive oil, red wine vinegar, Dijon mustard, garlic granules, parsley, oregano, onion powder, salt, and Greek seasoning in a glass jar with a lid. Tighten and shake well until dressing is well combined.

Add tortellini to the vegetables. Pour the dressing over and thoroughly fold dressing into salad using a slotted spoon to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate, covered, until ready to serve.

Add tortellini to vegetables. Pour dressing over. Use a slotted spoon to fold dressing into salad to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate until ready to serve.