It’s hot and school vacation has begun. Who wants to cook dinner? Not me! Unfortunately my wallet does not match my love of dining out. Gigantic sigh! What I needed was something easy to make that would last quite a few days, so I could keep cooking to a minimum.
I spent the morning looking through my recipes and came across quite a few pins of pasta salads. What is better than a yummy, hearty pasta salad to beat the summer heat and aid my laziness?!? Nothing, that’s what!
Several salads jumped out at me, but the Greek Tortellini Salad from Two Peas and Their Pod had all the makings of a real winner.
In addition to sweets, I am a huge cheese fan, so this recipe drew me in with the cheese tortellini and feta. Toss in the kalamata olives and I was done for.
Okay. Enough of my yammering. Here is the recipe for your summer eating pleasure!
Greek Tortellini Salad
- 1 (20 oz) pkg. of refrigerated cheese tortellini
- 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
- 3/4 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 TBSP red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- salt and pepper, to taste
- Cook tortellini in a large pot of boiling salted water according to the package directions. Drain the tortellini and rinse with cold water.
- Place the tortellini in a large bowl. Toss in tomatoes, cucumber, olives, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and toss until well coated.
This salad is a meal in itself! We had it with grilled marinated chicken from our local grocery store and it was super tasty! This would absolutely make a wonderful addition to any picnic or barbecue you attend this summer. Only if you feel like sharing of course!