GREEK PASTA SALAD WITH TORTELLINI

TOTAL TIME: 20 MINS | PREP TIME: 20 MINS | SERVINGS: 12

This Greek pasta salad with tortellini is an amazing dish excellent for holidays, potlucks, and parties. It can also be a delicious grab-and-go lunch and snack. This salad is bursting with flavors that everyone will surely love. A fuss-free, crowd-pleaser pasta salad that is the best in town! Another impressive addition to your regular menu rotation.

INGREDIENTS

GREEK PASTA SALAD:

• 2 tbsp olive oil
• 1/2 c. red onion, chopped
• 1 1 ½ c. English cucumber, sliced and quartered
• 1-pint cherry tomatoes – halved
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 c. pitted Kalamata olives, drained and sliced
• 1 20-ounces bag of refrigerated cheese tortellini

SUN-DRIED TOMATO FETA PESTO:

• 3 peeled garlic cloves
• 1 8.5-ounce jar of sun-dried tomatoes in oil
• 1/4 c. almonds
• 1/4 c. feta
• 1 tbsp lemon juice
• 1/4 c. red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 c. fresh basil leaves, packed
• 1 tsp salt
• 1/4 tsp pepper

GARNISH (OPTIONAL):

• 3 tbsp freshly chopped parsley
• ¼ c. feta

DIRECTIONS :

Step 1: Following the package directions, cook the tortellini in generously salted water until al dente. Drain when done and rinse with cold water. In a large bowl, transfer the tortellini and toss with 2 tbsp olive oil. Then, add the cucumbers, tomatoes, bell peppers, red onions, and olives.

Step 2: To a food processor, add the Sun-Dried Tomato Feta Pesto ingredients. Pulse until finely chopped. To the pasta, add the pureed Sun-Dried Tomato Feta Pesto and toss well until the pasta is evenly coated.

Step 3: You can serve the Greek pasta salad with tortellini right away. Or chill in the fridge first for at least 2 hours up to overnight, covered.

Step 4: If desired, you can toss extra olive oil, feta, and some fresh parsley into the salad. Serve and enjoy!