Greek Tortellini Salad
Ingredients
The salad
-
20
ounces
cheese tortellini
-
1½
cups
cucumber, quartered and sliced
-
1½
cups
cherry tomatoes, halved
-
¼
cup
red onion, finely diced
-
¾
cup
kalamata olives, halved
-
¾
cup
feta cheese, crumbled
-
¼
cup
parsley leaves, chopped
-
¼
cup
dill, chopped
The dressing
-
½
cup
olive oil
-
3
tablespoons
red wine vinegar
-
2
teaspoons
Dijon mustard
-
¼
teaspoon
garlic powder
-
¼
teaspoon
dried oregano
-
to taste
salt
-
to taste
black pepper
Instructions
- Cook the tortellini according to package directions, then drain and rinse under cool water.
- Remove excess water from the tortellini and place it in a large bowl with cucumber, tomato, red onion, olives, feta cheese, parsley, and dill.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper.
- Pour the dressing over the tortellini mixture and toss to coat evenly.
- Serve immediately or cover and chill for up to 8 hours.
Nutrition Facts (estimated)
Servings
8
Calories
408
Total fat
20g
Total carbohydrates
34g
Total protein
13g
Sodium
682mg
Cholesterol
39mg
You might also like