Thursday, January 12, 2012
Greek Tortellini Salad
Keeping with this months salad theme here is a hearty, flavorful salad that is easy to whip together for a quick lunch. I always keep tortellini in the freezer, it comes in handy when you want to make a simple meal or snack.
fresh whole wheat cheese filled Tortellini Pasta, family size
1/2 cup of pitted kalamata olives, sliced in half
1/2 a jar of roasted red peppers marinated in oil, sliced
1 cup of marinated artichoke hearts, chopped
1 cup of crumbled feta cheese
Cook your tortellini till it is al dente, about 3 to 4 minutes once your water comes to a rapid boil. It is very important to not over cook your pasta, because then your salad is soggy. Drain your pasta and place in a large bowl. Add to you pasta all of your chopped vegetables, olives and cheese. The oil from your chopped peppers and artichokes make a nice natural dressing. There is no need to add more oil. Add your feta, toss and serve. This salad is delicious warm or cold.