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Tortellini Salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Prepare extra tortellini salad for heightened flavor the following day, ideal for school or work lunches.
Ingredients:
  • For the dressing
  • 1/3 cup extra virgin olive oil
  • 4 tablespoons fresh lemon juice (from about 2 lemons)
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small red onion, finely chopped (about 1 cup)
  • For the salad
  • 2 (10-ounce) packages tortellini
  • 1 small yellow bell pepper, deseeds and chopped (about 1 cup)
  • 1 English cucumber, quartered lengthwise and thinly sliced (about 3 cups)
  • 3/4 cup sliced kalamata olives, pits discarded
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 8 ounces turkey summer sausage, quartered lengthwise and sliced (about 2 cups)
  • 6 ounces crumbled feta cheese
  • 1/2 cup finely chopped fresh basil leaves
Instructions:
  • Start the process by heating a large pot of salted water until it reaches a rolling boil.
  • Prepare the dressing by combining olive oil, lemon juice, vinegar, garlic, oregano, salt, and black pepper in a large bowl. Mix in the red onion and set aside for later.
  • Boil the tortellini according to package instructions until al dente. Drain in a colander, rinse under cold running water until pasta cools to room temperature, then drain well.
  • Combine the cooled tortellini, bell peppers, cucumbers, kalamata olives, artichokes, sausage, feta, and basil with the dressing. Mix thoroughly. Adjust seasoning with salt and black pepper to taste.
  • Chill before serving: Cover and refrigerate the bowl for at least 30 minutes to let the flavors meld. Give it a final toss before serving. Leftovers can be refrigerated for 3 to 5 days. Remember to stir before enjoying. If you enjoyed the recipe, please leave a rating below!

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