1 package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, sliced
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
[bctt tweet=”Greek Tortellini Salad Recipe” username=”thewahmagazine”]
Prepare the tortellini according to the package directions. Drain and rinse with cold water.
In a large bowl, combine the tortellini, 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 tortellini salad and stir gently until the tortellini salad is well coated. Serve immediately or keep in the refrigerator for up to three days.
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