Greek Tortellini Pasta Salad (Print Version)
# Ingredients:
→ Pasta
01 -
570 g tortellini with cheese, found in the fridge section
→ Vegetables
02 -
2 small Lebanese cucumbers
03 -
1 green bell pepper
04 -
0.5 red onion, medium
05 -
200 g cherry tomatoes
→ Add-ins
06 -
120 ml fresh basil leaves
07 -
120 ml kalamata olives, halved and pitted
08 -
120 ml feta, crumbled
→ Greek Dressing
09 -
120 ml extra virgin olive oil
10 -
60 ml red wine vinegar
11 -
7 g garlic, minced up
12 -
10 g oregano (dried)
13 -
5 g kosher salt
14 -
5 g sugar
15 -
5 g black pepper, ground fresh
# Instructions:
01 -
Cook the tortellini following the packet details, then run it under cool water to cool off and stop it getting sticky. Shake off any leftover water.
02 -
Throw the vinegar, olive oil, sugar, dried oregano, salt, garlic, and black pepper in a jar. Make sure the lid’s on tight, then shake it hard until it looks creamy and all mixed.
03 -
Chop up the cucumbers and green pepper into chunks. Cut the cherry tomatoes in half, and dice up the red onion.
04 -
Put the chilled tortellini in a big bowl. Toss in the veggies, basil, and those olives.
05 -
Pour the Greek-style dressing on everything, then grab some salad tongs and mix. Sprinkle feta at the end right before you dig in.
# Notes:
01 -
Washing pasta with cold water cools it down fast and keeps it from getting gummy, which makes for a way better salad.