Tortellini Feta Salad

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Cooks Note: Wow, it has been a long time! I am a slacker and this is what happens when my kids are home, it consumes me. So, sorry for the long pause in the posts, but I am back!

So this Tortellini Salad looked really good and very pretty for Summer. And it was really good, with a few modifications as usual. I doubled the dressing, because I like a lot of flavor and I feel like it needed it with that much tortellini. I also used about 3/4 of the red onion and 1 cup of Feta and I topped the salad with a little Parmesan cheese before serving. I will make this again, it was easy, pretty and flavorful. Enjoy!

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped (I used 3/4 of a red onion)
3/4 cup crumbled feta cheese (I used 1 cup)

For the Dressing: (I doubled the dressing)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

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.



Pinspiration from Two Peas and Their Pod