A few weeks ago Sister got married! It was a fantastic celebration!
As you probably know, there’s a lot of prep work that goes into a wedding. So when Sister arrived on Thursday before her wedding, I was prepared with food for the rest of the weekend (you know, besides what was being catered by professionals), to help us power through the last minute decorating and all the other little details. This Greek tortellini salad was the perfect dish to have on hand. It’s filling, easy, delicious, and great as leftovers. I tripled this recipe so we’d have plenty of leftovers, so feel free to scale up or down as needed.
This salad is super easy to put together. I highly recommend getting a good quality feta, the kind that’s stored in liquid. I prefer using shallots when eating onions raw, but if you prefer a stronger onion taste, you can use red onion. If shallots are still too intense for you, or you only have red onion on hand, you can chop them and let them sit in cold water for about 10 minutes to make them more mild. This salad is best served at room temperature, but will still be delicious if you need to eat it straight from the fridge.
Greek Tortellini Salad
Adapted from Two Peas and Their Pod
For the Dressing:
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- salt and pepper, to taste
For the pasta salad:
- 1 pkg (20 oz) refrigerated cheese tortellini
- 1 pint (or about 1 1/2 cups) grape tomatoes, halved
- 1 cucumber, diced
- 1 cup pitted kalamata olives, chopped
- 1 large shallot, minced
- 3/4 cup feta cheese, crumbled
In a measuring cup, whisk together the ingredients for the dressing. Set aside.
Cook the tortellini according to the package directions. Once cooked, drain and let cool.
In a large bowl, combine the tomatoes, cucumber, olives, shallot, and feta. Add the cooled tortellini and then mix in the dressing.