Greek Tortellini Pasta Salad
Ingredients
The Salad
-
1
whole
hothouse cucumber
-
14
oz.
canned quartered artichokes
-
1
whole
yellow pepper
-
2
whole
roasted red peppers
-
1
cup
halved cherry tomatoes
-
¾
cup
halved kalamata olives
-
½
cup
sliced onions
-
2
20oz packages
cheese tortellini
The Dressing
-
1
clove
garlic
-
1
tablespoon
fresh oregano
-
2
tablespoons
fresh basil
-
1
tablespoon
Dijon mustard
-
1
tablespoon
raw honey
-
½
cup
red wine vinegar
-
½
cup
olive oil
-
to taste
salt
Instructions
- Boil water in a large pot, season with salt, and cook the cheese tortellini according to package instructions.
- Drain the tortellini and rinse under cold water. Chill in the refrigerator.
- In a large bowl, combine chopped artichoke, yellow pepper, roasted red pepper, cherry tomatoes, kalamata olives, and sliced onions.
- In a small bowl, whisk together minced garlic, oregano, basil, Dijon mustard, honey, red wine vinegar, olive oil, and salt until emulsified.
- Add the chilled tortellini to the bowl with vegetables, pour the dressing over, and gently toss to combine.
Nutrition Facts (estimated)
Servings
10-12
Calories
354
Total fat
23g
Total carbohydrates
27g
Total protein
6g
Sodium
808mg
Cholesterol
12mg
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