- 16 ounces cheese tortellini 2x225 g packages
- 1 cup grape tomatoes cut in half
- 1 cup chopped English cucumber
- β
cup red onion diced
- 1 cup red pepper diced, (or any favorite color)
- ΒΌ cup black olives
- 2 Tablespoons fresh parsley
- 1 Tablespoon fresh basil
- β
cup crumbled feta
- 1 cup Greek dressing store bought
Cook tortellini according to package directions in a large pasta pot.
Drain and cool. Pour a tiny bit of dressing over tortellini so they don't stick.
Add tomatoes, cucumbers, red peppers, red onions, black olives and feta cheese, parsley and basil. Toss and refrigerate for 30 minutes or until ready to serve.
Garnish with more crumbled feta and fresh parsley if desired.
- Add proteins such as grilled chicken, shrimp, meatballs or Italian sausage for a hearty pasta salad entree.
- Sub in veggies like roasted red peppers, artichoke hearts, or spinach.
- Omit the feta cheese, or add more - your choice!
- Make this tortellini pasta salad a day ahead of time, it will taste even better!
Calories: 299kcal | Carbohydrates: 32g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 749mg | Potassium: 156mg | Fiber: 3g | Sugar: 7g | Vitamin A: 928IU | Vitamin C: 29mg | Calcium: 157mg | Iron: 2mg