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GREEK TORTELLINI SALAD Recipe

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This recipe for GREEK TORTELLINI SALAD, by , is from The Swartout Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 Orange Bell Pepper - cut into bite size pieces
1 Yellow Bell Pepper, cut into bite size pieces
1/2 Red Onion - thinly sliced
1 English Cucumber - cut into spears and then quartered
16 Oz. Cherry Tomatoes - halved
1/2 Cup Sliced Kalamata Olives - divided
4 Oz. Feta Cheese - crumbled
1/2 Package (19 Oz.) Tortellini

GREEK SALAD DRESSING:
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1/2 Tsp. Dried Oregano
1/2 Tsp. Black pepper
1 Tsp.Granulated Sugar

Directions:
Directions:
Cook Tortellini according to package directions (do not add salt to the water) Drain and set aside once cooked.
Chop vegetables and set aside. Mince 1 Tbsp. Kalamata olives for the dressing - set aside.Combine remaining salad ingredients in a large bowl. Set aside.
In a pint size mason jar add salad dressing ingredients and minced olives. Be sure to crush oregano with your fingers as you are adding it. (to release the flavor) Shake mason jar until dressing is combined. Pour dressing over salad and gently toss until well coated.
Serve and enjoy!

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If making this salad ahead of time or traveling with it - layer salad ingredients in order given - travel with the dressing ingredients separately and add it once you are ready to serve it.

 

 

 

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