Greek Tortellini Salad
Just when you thought your go-to Greek salad couldn't get any better, this Greek Tortellini Salad comes along to rock your socks!
Servings 4 servings
Calories 442kcal
Ingredients
- 9 oz fresh cheese tortellini
- 4 cups chopped romaine lettuce
- 1 cup chopped tomatoes
- 1 bell pepper , diced
- ¼ cup thinly sliced red onion
- ¼ cup sliced banana peppers or olives (totally optional)
- 1/2-3/4 cup crumbled feta cheese
EASY HOMEMADE GREEK DRESSING
- ⅓ cup extra virgin olive oil
- 2 TBSP red wine vinegar
- 1 TBSP dijon mustard
- 1 clove garlic (peeled, smashed, + minced)
- ½ tsp dried parsley
- ¼ tsp dried oregano leaves
- ¼ tsp dried basil
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- Combine dressing ingredients in a small mason jar and tightly secure the lid. Shake vigorously to emulsify. Dip a piece of lettuce to tase and adjust salt and pepepr, to taste. I like my dressing a bit tart and zippy (it brighens up the pasta and pairs so well with the creamy feta) but you can also sweeten it a tad if desired.
- Bring a small/medium pot of water to a boil and cook tortellini via package instructions. (Usually approx. 3 minutes for fresh and 4-5 min for frozen tortellini) Drain and rinse with cold water. Set aside.
- In a large bowl, combine romaine, tortellini, tomatoes, bell pepper, onion, optional banana pepepr or olives, and feta cheese. Love cucumber? It makes a fantastic addition to this salad!
- Just before serving, shake up mason jar of dressing and pour over salad. Mix well to coat and enjoy!
Notes
Nutrition Facts below are estimated for both the salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 442kcal | Carbohydrates: 35g | Protein: 14g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 695mg | Potassium: 323mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5201IU | Vitamin C: 52mg | Calcium: 217mg | Iron: 3mg
