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Greek Tortellini Salad Recipe

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This recipe for Greek Tortellini Salad is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (20 oz) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese
1 jar marinated artichoke hearts, cut up

Dressing:

1/4 cup extra virgin olive oil
1/2 t 3/4 cup red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste
Directions:
Directions:
Bring a large pot of salted water to boil. Cook the tortellini according to the package directions Drain the tortellini and rinse with cold water.

Plase the tortellini in a large bowl. Add tomatoes, cucumber, olives, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Salad will keep for up to 3 days in refrigerator.
Personal Notes:
Personal Notes:
From www.twopeasandtheirpod.com/greek-tortellini-salad/

The tortellini tends to "soak up" the dressing, so may have to add more red wine vinegar after the first day.

 

 

 

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