Prep Time::20 mins
Cook Time::5 mins
Total Time::25 mins
Servings::6
Ingredients
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18 ounces cheese tortellini
4 ounces mini cucumbers, halved lengthwise, then sliced into half moons
1/2 small red onion, slivered
3/4 cup grape tomatoes, halved
1/4 cup kalamata olives, halved
3/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons granulated garlic
2 teaspoons dried parsley
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon Greek seasoning (such as Cavender’s® Greek seasoning)
1/4 cup crumbled feta cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain tortellini; allow to cool.
Combine cucumber, red onion, grape tomatoes, and olives in a large bowl.
For the dressing, combine olive oil, red wine vinegar, Dijon mustard, garlic granules, parsley, oregano, onion powder, salt, and Greek seasoning in a glass jar with a lid. Tighten and shake well until dressing is well combined.
Add tortellini to the vegetables. Pour the dressing over and thoroughly fold dressing into salad using a slotted spoon to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate, covered, until ready to serve.
Add tortellini to vegetables. Pour dressing over. Use a slotted spoon to fold dressing into salad to thoroughly coat tortellini and vegetables. Sprinkle salad with feta cheese. Refrigerate until ready to serve.
Cook's Notes:
I buy my tortellini in the refrigerated section at Aldi. I purchased two 9-ounce packages.
Feel free to add cooked grilled chicken breast strips for more protein.