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GREEK WITH ENVY (Greek Tortellini Salad) Recipe

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This recipe for GREEK WITH ENVY (Greek Tortellini Salad) is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1/3 c. fat-free Italian salad dressing (I use regular dressing)
1 T. each balsamic vinegar and freshly squeezed lemon juice
1 t. each Dijon mustard and liquid honey

1 lb. (454g) cheese-filled tortellini
1 1/2 c. peeled, diced English cucumber (I use 1 cucumber)
10 cherry tomatoes, halved (I use about 15)
1/4 c. chopped bottled roasted red peppers
3/4 c. crumbled light feta cheese (3 oz./85g)
1/2 c. chopped green onions
1/3 c. minced red onions
2 T. minced fresh oregano leaves (I use 3/4 t. dried)
1/4 t. freshly ground black pepper
Directions:
Directions:
To make dressing, whisk together all dressing ingredients in a small bowl. Refrigerate until ready to use.

Cook tortellini according to package directions until tender but firm. Drain and rinse under cold running water. Drain again. Transfer tortellini to a large bowl.

Add cucumber, tomatoes, red peppers, feta cheese, green and red onions, oregano, and pepper. Mix well. Add dressing and toss again. Cover and refrigerate for 1 hour before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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