Alis Greek Tortellini Salad Recipes

GREEK TORTELLINI SALAD

If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.

Provided by Kelly Senyei

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 13

Greek Tortellini Salad image

Steps:

For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
Add the remaining salad ingredients and toss to combine. Set aside.
For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.

Ingredients

Kosher salt
One 20-ounce package refrigerated tortellini (any variety)
2 cups halved cherry tomatoes
1 cup crumbled feta cheese
1/2 cup diced red onion
2/3 cup diced cucumbers
2/3 cup diced green bell peppers
1/3 cup sliced pitted kalamata olives
1/2 cup red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2 cup extra-virgin olive oil

GREEK TORTELLINI SALAD

A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. -Sue Braunschweig, Delafield, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

Greek Tortellini Salad image

Steps:

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives. , In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.

Nutrition Facts :

Ingredients

16 to 18 ounces refrigerated or frozen cheese tortellini
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
3/4 cup sliced red onion
1/4 cup sliced ripe olives
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes
3 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
1/2 cup crumbled feta cheese

COLD GREEK TORTELLINI SALAD

Cold Greek tortellini salad with peppers and cucumbers.

Provided by Cindy Wilkinson Abel

Time 2h35m

Yield 8

Number Of Ingredients 9

Cold Greek Tortellini Salad image

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
Chill in the refrigerator for 2 hours before serving.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 32.5 g, Cholesterol 37.1 mg, Fat 20.6 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 693.8 mg, Sugar 4.6 g

Ingredients

1 (16 ounce) package fresh cheese tortellini
1 ½ cups chopped grape tomatoes
1 ½ cups chopped cucumbers
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
⅓ cup chopped red onion
⅓ cup Kalamata olives
1 (4 ounce) package crumbled feta cheese
1 cup Greek salad dressing

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DRESSING: Combine all of the dressing ingredients in a mason jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Store dressing in the fridge until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad.
TORTELLINI: Prepare the tortellini according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don't forget to salt the pasta water or the whole salad will taste under-seasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared dressing. Set aside in the fridge to chill.
VEGGIES: Prepare the veggies: dice the red onion, cut the cucumbers into half moons, halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.
ASSEMBLE: Toss together the completely cooled tortellini with all the veggies and add in some chopped fresh parsley if desired. Drizzle on the dressing to preference; you may not want to use it all (we use all the dressing on this salad!). Toss to combine and then add in the feta cheese. Toss again gently. Taste and adjust to personal preference adding any additional salt/pepper as needed.

Alis Greek Tortellini Salad Recipes

GREEK TORTELLINI SALAD

GREEK TORTELLINI SALAD

A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. -Sue Braunschweig, Delafield, Wisconsin

COLD GREEK TORTELLINI SALAD

Cold Greek tortellini salad with peppers and cucumbers.

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