Greek Tortellini Pasta Salad

This quick and easy Tortellini Pasta Salad is packed with fresh Mediterranean -inspired flavors. You can whip this up in less than 20 minutes, and it will be the star of any BBQ or potluck this summer! 

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Seriously! Don’t you just love cheese tortellini? I just love any food that is stuffed with other food. It’s like a little surprise in every bite. It’s just so much fun! I know what you are probably thinking… somebody really needs to get a life. 🙂

Greek Tortellini Pasta Salad

Recipe Source: Vintage Vibes

Tortellini Salad:

  • 1- 20 oz. Pkg. fresh cheese tortellini
  • 1-pint grape or cherry tomatoes, cut in half
  • 1 Long English Cucumber, diced
  • 1/2 cup pitted Kalamata olives, sliced
  • 1 cup feta cheese, crumbled
  • 1/3 cup red onion, finely chopped
  • 1 small jar marinated artichoke hearts, drained and cut into bite-sized pieces
  • 1/3 cup chopped fresh parsley
  • 1 Tbsp. chopped fresh dill

Roasted Red Pepper Dressing:

  • 2 whole roasted red peppers
  • 1/4 cup red wine vinegar
  • 2 tsp. Greek seasoning
  • 2 tsp. sugar or 1 tsp. of honey
  •  1/3 cup extra virgin olive oil
  • salt and pepper, to taste

Directions:

  1. In a food processor or blender, puree the red peppers, vinegar, Greek seasoning, and sugar. Slowly drizzle in the olive oil. Season with salt and pepper, to taste. Set aside.
  2. Cook the tortellini according to the package directions. Drain and rinse with cold water to stop the cooking process. Let cool
  3. While the tortellini is cooking, wash, and chop all the vegetables.
  4. Toss all ingredients together in a large bowl. Refrigerate until ready to serve. Taste before serving and adjust seasoning if needed. Serves 6 to 8 as a side dish.

Other recipes you might like::

Greek Quinoa Salad

One-Pan Mediterranean Chicken Pasta

Italian Sausage Meatball Minestrone Soup

Spinach and Feta Quiche

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

 

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Spinach and Feta Quiche

Quiche me, you fool! Sorry, I couldn’t resist! Okay, lame jokes aside, can we talk about quiche for a minute?

 


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Quiche is probably one of the most versatile dishes ever. It is an excellent addition to a brunch menu. Served with a nice salad; it makes a delicious light lunch or dinner.  So simple, but your guests will think that you fussed all day.


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This quiche has all of the flavors you would find in a traditional Spanokopita (A Greek Spinach and Feta Pie). Loads of spinach, tangy feta cheese, onions, garlic, and dill. Continue reading “Spinach and Feta Quiche”

Greek Quinoa Salad

 

A bright and refreshing salad that is packed with flavor. I have taken all of the traditional ingredients of a classic Greek Salad, adding cooked quinoa to really take it to the next level. This simple salad makes an excellent side dish or serve with cooked shrimp, chicken or chickpeas for a light but filling, lunch or dinner.


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Tips:

  1. Quinoa has a bitter coating on it, which needs to be rinsed off with cold water before the cooking process.
  2. All of the ingredients really shine in this dish, so make sure to use good quality ingredients, especially the olive oil, feta, and Kalamata olives.
  3. The feta and Kalamata olives are quite salty, so you will probably need less salt than you would for other salads. When you have all ingredients mixed together, taste, and only add salt if necessary.
  4. This salad will keep well in the fridge, tightly covered, for up to 5 days. I find it gets even better after a day or two.

 

Options:

  1. This salad (like most salads) is very customizable to adjust to your own preferences.
  2. If you are not a fan of quinoa – cooked rice, couscous, or orzo (rice-shaped) pasta would all be suitable substitutes.
  3. If you don’t have roasted red peppers, use fresh red peppers.
  4. Add a can of rinsed and drained chickpeas to this for a very light but filling, vegetarian meal.
  5. If you have fresh dill on hand, it would be lovely in this salad.

 

Greek Quinoa Salad

Recipe Source: Vintage Vibes

  • one cup quinoa, uncooked
  • one cup grape tomatoes, cut in half
  • 1/2 cup Kalamata olives, cut in half
  • 1/4 cup red onion, finely diced
  • 1/2 Long English cucumber, diced
  • 4 oz. crumbled feta cheese
  • 2 oz. roasted red pepper, diced
  • 1/4 cup chopped fresh parsley

Dressing:

  • 1/4 cup  good quality extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons fresh lemon juice, or more to taste
  • 1 teaspoon Greek seasoning or dried oregano, to taste
  • salt and pepper, to taste

Directions:

  1. In a fine mesh colander, rinse quinoa with cold water. Cook according to package directions. Fluff with a fork. Let cool.
  2. In a large bowl mix together: cooked quinoa, tomatoes, olives, cucumber, red onion, feta cheese, red pepper, and parsley.
  3. Whisk together dressing ingredients.
  4. Gently mix all ingredients together. Taste and season with salt and pepper. Add a squeeze of fresh lemon juice if desired. Serve cold. If not serving right away, keep in a tightly covered container for up to 5 days.