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Greek Pasta Salad Recipe

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This recipe for Greek Pasta Salad, by , is from Molloy, 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!

Contributor:  
Contributor:  
Amy

Category:
Category:

Ingredients:  
Ingredients:  
1 20 oz. bag refrigerated cheese tortellini
2 tablespoons olive oil
1 1 1/2 cups English cucumber, sliced and quartered
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup red onion, chopped
1 cup pitted Kalamata olives drained and sliced

Sun-Dried Tomato Feta Pesto
1 8.5 oz. jar sun-dried tomatoes in oil
1 cup fresh basil leaves, packed
1/4 cup almonds
1/4 cup feta
3 peeled garlic cloves
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes

Garnish (optional)
1/4 cup feta
3 tablespoons freshly chopped parsley

Directions:
Directions:
Cook tortellini in generously salted water according to package directions (DON'T overcook). Drain, rinse with cool water and toss with 2 tablespoons olive oil in a large bowl.
Add cucumbers, tomatoes, bell peppers, red onions and olives.
Add all of the Sun-Dried Tomato Feta Pesto ingredients to a food processor and process until finely chopped.
Add Sun-Dried Tomato Feta Pesto to pasta and toss until evenly coated. Serve immediately or best if allowed to chill, covered in the refrigerator for 2 hours up to overnight.
Toss salad with additional olive oil, feta and fresh parsley before serving if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Sometimes I buy the sun-dried tomato pesto to speed up the process - still tastes great.

 

 

 

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