Via Flickr
This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it’s a must to add into the vinaigrette. Bon appetit!
I just made a salad like this a couple of weeks ago! Oh my gosh it’s amazing flavors. Love that you used cheese tortellini’s! Beautiful salad!
Mmmm! I’m with ya, tortellini are so very, very good! 🙂 Thanks so much for linking to my Spring Pesto Tortellini salad…and for the new recipe to try! Hope to meet you this weekend in Austin!
My littlies love tortellini too, and I was just thinking that it was time to start up the summer salads. I love keeping a stash of salads in the fridge for quick summertime meals. What a delight to find this waiting for me in my inbox this morning!
Pasta salads just scream summer to me. I have an intense urge to go have a picnic. Like, right now. 🙂
Being part Greek, Greek salads are near and dear to my heart. I’m always looking for new ways to prepare it, and this is definitely one that I would love!
Such a fabulous idea! This would be a perfect side dish or main dish on weeknights with grilled meat!
Ingredients:
1 20 ounce package refrigerated cheese tortellini
1 1/2 cups grape tomatoes cut in half.
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I’m always looking for a new salad to try in the summer months. I’ll have to omit the red onion because I’m allergic, but I think it will still be greek without it 🙂
this looks great and I want to make it for a work event…I don’t have red wine vinegar and storage space is an issue…do you think white balsamic can be subbed
Very nice. I made this today with a few variations, not better, just different based on my tastes. I used 1/2 lb. of orzo, as I like it better than those store-bought cheese-filled tortellinis. I also pureed the garlic clove rather than minced, tossed in a few leaves of shredded basil (could have used fresh mint but my wife doesn’t like it), and added a bit more vinegar to the dressing, as I love the vinegary taste of a Greek salad. You gave me an excellent palette to work with however and I thank you. Very imaginative idea.
This recipe is a staple for potlucks, my husbands coworkers always ask him to have me make it for functions. I usually add some pepperoni and pickled artichoke hearts. absolutely delicious!!
Ingredients:
For the Salad:
1 20 ounce package refrigerated cheese tortellini
1 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
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic minced
1/2 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note-this salad will keep in the fridge for up to 3 days.
source: allrecipes