Greek Tortellini Salad Recipe 465 Recipes

GREEK TORTELLINI SALAD

Greek Tortellini Salad image

Make and share this Greek Tortellini Salad recipe from Food.com.

Provided by Lynn in MA

Categories Lunch/Snacks

Time 19m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

9 ounces cheese tortellini, fresh
1 cup grape tomatoes, cut in half
1 small cucumber, peeled, seeded and chopped
3/4 cup pitted kalamata olive, chopped
1/3 medium red onion, chopped
1/2 cup crumbled feta cheese
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note: This salad will keep in the fridge for up to 3 days.

Nutrition Facts : Calories 404, Fat 23.3, SaturatedFat 7.1, Cholesterol 43.5, Sodium 864.8, Carbohydrate 38, Fiber 3.1, Sugar 4, Protein 12.5

COLD GREEK TORTELLINI SALAD

Cold Greek Tortellini Salad image

Cold Greek tortellini salad with peppers and cucumbers.

Provided by Cindy Wilkinson Abel

Time 2h35m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package fresh cheese tortellini
1 ½ cups chopped grape tomatoes
1 ½ cups chopped cucumbers
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
⅓ cup chopped red onion
⅓ cup Kalamata olives
1 (4 ounce) package crumbled feta cheese
1 cup Greek salad dressing

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
Chill in the refrigerator for 2 hours before serving.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 32.5 g, Cholesterol 37.1 mg, Fat 20.6 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 693.8 mg, Sugar 4.6 g

GREEK TORTELLINI SALAD

Greek Tortellini Salad image

If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.

Provided by Kelly Senyei

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
One 20-ounce package refrigerated tortellini (any variety)
2 cups halved cherry tomatoes
1 cup crumbled feta cheese
1/2 cup diced red onion
2/3 cup diced cucumbers
2/3 cup diced green bell peppers
1/3 cup sliced pitted kalamata olives
1/2 cup red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2 cup extra-virgin olive oil

Steps:

For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
Add the remaining salad ingredients and toss to combine. Set aside.
For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.

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