Greek Tortellini Salad

Recipe from Cristen Clark, Food & Swine

Greek Tortellini Salad

Servings: 8

Ingredients

  • 1 pound cheese tortellini pasta, cooked and drained
  • 1½ cups cherry tomatoes
  • ⅔ cup chopped red onion
  • 1 cucumber, peeled, seeded and chopped
  • 1 cup edamame, shelled
  • 1 cup chopped red bell pepper
  • ½ cup kalamata olives
  • 1 cup feta cheese crumbles (plain or garlic herb flavor)
  • 1 cup loosely packed basil leaves, finely chopped
  • 1 cup loosely packed parsley leaves, finely chopped
  • 1 cup Greek Vinaigrette (store-bought or homemade)
  • Salt and pepper to taste

To a large mixing bowl add all ingredients. Stir well to combine. Refrigerate until serving. Add additional vinaigrette and fresh herbs when serving, if desired.

Homemade Greek Vinaigrette

  • 4 cloves garlic, finely minced
  • ½ teaspoon sea salt
  • ½ cup vegetable oil
  • ½ cup apple cider vinegar
  • Juice of one small lemon
  • 2 tablespoons Dijon mustard
  • 2 teaspoons dried oregano leaves
  • ½ tablespoon dried basil leaves
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons honey

To a medium mixing bowl, add finely minced garlic and salt, then mash together with the back of a spoon until smooth. Add remaining dressing ingredients to the bowl and whisk until combined. Refrigerate until use. 

Tip: Add sliced grilled turkey, pork tenderloin or sirloin steak for a boost of protein and flavor.