SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 15 Minutes
1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini
Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar
Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside once cooked.
vegetables and set aside. Mince 1 tablespoon Kalamata olives for the
dressing, set aside. Combine remaining salad ingredients in a large
bowl. Set aside.
In a pint size mason jar add salad dressing
ingredients and minced olives. Be sure to crush oregano with your
fingers as you are adding it (to release the flavor). Shake mason jar
until dressing is combined. Pour dressing over salad and gently toss
with salad tongs until well coated.
Serve and enjoy.
NOTE: If you are traveling with this salad or making it ahead, layer
it in the order listed (first ingredient goes in the bottom of the bowl,
etc). Travel with the dressing separately and add it once you are
ready to serve it to keep salad perfectly crisp.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.