Eat*Drink*Cleveland: recipe

Greek Tortellini Salad

If you are looking for a dish that will be the hit of the party and is also quick and easy enough for a weeknight dinner, look no further. This Greek Tortellini Salad is a taste sensation.

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The homemade dressing is definitely worth the effort. You can use a mason jar with this lid or a salad dressing shaker, or whisk the ingredients together in a large bowl. If you want to use prepared dressing, choose a vinaigrette made from red wine vinegar.

Greek Tortellini Salad

INGREDIENTS
3 (9-oz.) packages refrigerated cheese tortellini
2 c. cherry tomatoes, halved
1 large cucumber, diced
1/2 c. sweet red bell pepper, chopped
1/2 small red onion, diced
1 can or jar quartered artichoke hearts in water
1 c. pitted kalamata olives, halved lengthwise
1 1/2 c. cubed feta
1/4 c. fresh parsley, chopped
1 c. yellow banana pepper rings, cut in half
3 c. fresh spinach, chopped

DRESSING
2/3 c. extra-virgin olive oil
1/3 c. red wine vinegar
2 T. dijon mustard
2 cloves garlic, minced
2 tsp. dried oregano
2 tsp. dried thyme
Kosher salt
Freshly ground black pepper

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DIRECTIONS
Make dressing: Add olive oil, red wine vinegar, garlic, oregano, thyme, mustard, salt and pepper in a large mason jar. Shake well to combine.

Cook tortellini according to package instructions. Drain and immediately toss with some of the dressing. This is an important step because it keeps the pasta from sticking together. Set aside.

Combine tomatoes, onion, cucumber, peppers, olives, feta, parsley, banana peppers, and parsley in a very large bowl and stir until combined. Coat generously with dressing, then add cooked tortellini and artichoke hearts and fold together gently. Add more dressing if needed. Place in fridge for at least one hour to allow flavors to combine.

Just before serving, stir in spinach. Place in serving bowl and then top with whole banana peppers and sprinkle with feta and parsley.

This salad holds up really well so you can make a batch on Sunday and separate it into lunch-sized portions for the week. I like to add some rotisserie chicken too for a hearty and protein-packed lunch.