Greek Tortellini Salad Recipe

4 1 1
Publisher Photo

Greek Tortellini Salad Recipe

Read Reviews
4 1 1
Publisher Photo
A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. —Sue Braunschweig, Delafield, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 16 to 18 ounces refrigerated or frozen cheese tortellini
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 3/4 cup sliced red onion
  • 1/4 cup sliced ripe olives
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup crumbled feta cheese

Directions

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives.
In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese. Yield: 10 servings.
Originally published as Greek Tortellini Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p212

  • 16 to 18 ounces refrigerated or frozen cheese tortellini
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 3/4 cup sliced red onion
  • 1/4 cup sliced ripe olives
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup crumbled feta cheese
  1. Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives.
  2. In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese. Yield: 10 servings.
Originally published as Greek Tortellini Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p212

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreek Tortellini Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tohfan88 User ID: 7210148 57931
Reviewed Jul. 1, 2013

"I love making this recipe. For the dressing I use kraft greek and feta salad dressing cause I usually have it in the fridge and it always is a huge hit."

Loading Image