Greek Pasta Salad Recipe
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Category: |
Category: |
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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
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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. |
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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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