Wednesday, June 21, 2017
Greek Tortellini Salad
This quick salad is so yummy! I have made it three times in the last couple of months. Sometimes I put kalamata olives in it, some times I sub them out for capers. The first time I made it I used feta and the last time I used freshly shredded Parmesan. The first time I made it I didn't use red bell peppers, but the last time I made it I did! One time I made it with fresh mint and the last time I made it with mint AND basil. What I'm getting at is this salad is just delicious - you can customize it to suit the likes of your family.....as long as you do not omit the balsamic glaze and dressing, you're guaranteed a tasty meal.
*Please read above before you look at the ingredients - I have made this dish many times and the ingredients are not set in stone.....
20 oz package of tortellinis, cooked al dente
12 cherry tomatoes, quartered
1/2 large cucumber, chopped
1/2 red bell pepper, finely chopped
1/3 cup capers OR kalmata olives
1/3 cup pine nuts (toast them lightly for extra yummy-ness)
1/2 cup crumbled feta OR freshly shredded Parmesan
1/2 cup marinated artichokes, chopped
Store bought balsamic glaze
For the Dressing:
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
Juice of 1/2 a lemon
1/2 tsp garlic powder
1 teaspoon dried basil OR 1 Tbl fresh basil (use fresh if you can)
10 fresh mint leaves, chopped
1 tsp sugar
1 tsp dijon mustard
½ teaspoon salt, or to taste
black pepper, to taste
Cook tortellini according to directions on the package. Set aside and let cool.
Mix all the dressing ingredients together.
Add all the salad ingredients, including cooked and cooled tortellinis, to a large bowl. Add the dressing and toss (you may not need to use all the dressing). Chill for an hour or overnight. Just before serving drizzle with the store bought balsamic glaze (do not forget the glaze- it really sets this dish apart!). Enjoy!