Recipe: Easy Greek Tortellini Salad

Just popping in to share an easy weeknight dinner (or perfect side dish for a party) recipe that I made last week!

This is 110% husband approved. I need to put that out there first. Normally, you won't find me eating pasta, just because I'm not that big of a fan (please don't kill me), but that also means you won't find me cooking it in our house. Insert husband tears. I told Billy when I got back from Texas that I would eat pasta on a weeknight, so here I am, living up to my pasta promise. Men are so funny with food, aren't they? Don't even get me started on the fact that he went to our local bulk grocery store last week (sans list from myself) and bought HALF of the store. And I bet you can take a pretty good guess at where half the items came from...I can tell you right now it was NOT the produce section.

Moving on, we both really liked this dish. I like that it's different by using cheese tortellini...who hates cheese tortellini these days? Serve it up with your two favorite sides to make it a meal (we had watermelon and my favorite-corn on the cob) 

It's filling, easy to throw together, and light/refreshing for summertime!

Easy Greek Tortellini Salad

-recipe adapted from two peas and their pod: I left out the olives and also added a little bit of light italian dressing.

Ingredients:

+1 20 ounce package refrigerated cheese tortellini (use whole wheat if you want!)
+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 (only had white so I just used that and it was fine)
+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
+2 tablespoons light Italian dressing (optional)

Directions:

1. 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.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. 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.

Once you're finished devouring, you can store this salad in the fridge for up to 3 days. Cheers to that...

Hello leftovers! Hello lunch the next day! So many options here.

Are you a fan of Greek Salads?

ENJOY!
(that is if you try it-which I definitely think you should...)

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