Greek Tortellini Salad
This Greek Tortellini Salad will be the star of all your potlucks and barbecues this summer. It is packed with flavor and so easy to make!
Servings: 10
Calories: 213kcal
Ingredients
- 16 ounces tortellini I like to get the packages from the refrigerated section in the grocery store
For the Dressing
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- 2 teaspoons honey
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano plus more for sprinkling over the top
- salt and pepper
Topping Ideas
- grape tomatoes sliced in quarters
- Kalamata Olives pitted and sliced
- cucumbers peeled and sliced
- banana peppers
- red onion diced
- garbanzo beans
- artichoke hearts
- feta cheese crumbled
- sliced grilled chicken
Instructions
- Cook tortellini according to package directions. Drain and rinse with cool water. Set aside.
- While the pasta is cooking, mix together all the ingredients for the dressing. Whisk until combined.
- In a large bowl, combine pasta, and any desired toppings.
- Pour dressing over the top. Mix well and store in the fridge for at least 2 hours or until ready to serve.
- When you are ready to serve, toss the salad with a dash of olive oil, salt, pepper, and oregano.
Notes
- Nutrition facts do not include toppings.
- Let this salad chill in the fridge for at least two hours for maximum flavor.
- Add extra chickpeas for extra fiber and protein.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 198mg | Potassium: 5mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg