Cheese Tortellini Salad : Greek Style
I absolutely love this Greek style cheese tortellini salad. It’s super quick and easy to prepare, and it makes a fantastic side dish, weekday lunch, or contribution to a BBQ salad bar. It’s always a favourite at potlucks and I get asked for the recipe a lot, so I’m sharing it with you today. It’s actually super easy for a dish that looks so impressive!
The tri-coloured cheese tortellini makes it really filling, and it’s loaded with lots of vitamin-packed veggies so it’s also very colourful. The green olives give a salty tang and the dressing is an easy oil and balsamic. I also add a touch of apple cider vinegar which is SO good for you. If you have fresh herbs in your garden in the summer, sub them in for the ground spices. It can be easily doubled or tripled for potlucks or BBQs where you want to feed a lot of people.
What you’ll need:
1 x 350g package tricolour cheese tortellini -$4.5
½ medium-sized red or yellow bell pepper, chopped –
1 small red onion, chopped (1/4 cup)
15 green pimento-stuffed olives, sliced
15 cherry or grape tomatoes, halved lengthwise – $1.80
4 cloves garlic, minced
2 heaping tbsp. crumbled feta cheese
3 tbsp olive oil – .40 cents
2.5 tsp balsamic vinegar
1 tsp apple cider vinegar (Bragg’s preferred)
½ tsp ground basil
½ tsp ground oregano
¼ tsp ground celery (or celery salt)
Fresh ground pepper, to taste
What you do (it’s embarrassingly easy):
1) Bring a medium-large pot of water to boil. Add a touch of cheap oil like canola to prevent the pasta from sticking together. Cook according to the package directions, but reduce cooking time by a minute or two from the recommended time. Do NOT overcook! If anything you want them slightly undercooked. Drain and rinse thoroughly with cold water to stop cooking action. Transfer to a large serving bowl and toss gently with olive oil.
2) Add remaining ingredients and toss gently but thoroughly. Chill for at least 1 hour before serving.
(Hint: if you’re making it in advance for lunches, add a touch of olive oil the next day before you toss it, since the oil can solidify a bit in the fridge).
Makes 6 side dish portions or 4 lunch portions
Cost per serving: