Good Eating Monday: Greek Tortellini Pasta Salad!

I've saved a number of Pinterest pasta salad recipes to try, so today I'm sharing this weeks try: Greek Tortellini Pasta Salad!

This one is so deliciously yummy, it's going to become a pasta salad I use regularly! It's this summer's big winner!

The home-made Greek dressing is so tasty, it would be good enough to put in a cruet and use on any salad. I loved it!

The recipe calls for artichoke hearts, but Hubby hates those, so I subbed a chopped Bell Pepper.  You can use either or both.

I also calls for sliced olives, but I don't like olives, so I served the olives on the side those who like them to add, (though a put a few on my salad just for the photo!)

The dressing is the thing and you can add any mix of ingredients you like to the Tortellini!

I used fresh Tortellini this time and decided it's more flavorful then the dry type.

Greek Tortellini Pasta Salad:

Ingredients:
1 pound cheese Tortellini pasta (fresh or dried, cooked according to package directions)

1 1/2 cups sliced grape or cherry tomatoes

1 large cucumber, peeled and chopped into 1/2 inch chunks

1/2 red onion, diced

1/2 cup crumbled Feta Cheese

1/2 cup canned or jarred Artichoke hearts (or substitute one Bell Pepper, chopped)

1/2 cup Kalamata olived (sliced or whole)

1/3 cup packed fresh Basil leaves, finely choppped

Greek Dressing:

Combine in small bowl and set aside:

1/2 cup extra virgin olive oil

1/3 cup apple cider vinegar

1 Tablespoon Dijon Mustard

Juice of 1/2 lemon, freshly squeezed

1 Tablespoon minced garlic (= about 4 cloves)

2 teaspoons sugar

1 teaspoon dried Oregano

1 teaspoon dried Basil

1/2 teaspoon dried Thyme

1/2 teaspoon salt

black pepper to taste

Directions:

1) Cook Tortellini according to package directions. Drain off hot water, then cool with cold tap water in sink while in colander.

( For salads, pasta that's cooked al dente is best, so it's okay to shorten the cook time one or two minutes.)  

2)  While Tortellini is cooking, combine Greek Dressing ingredients in small bowl. Blend to emulsify vinegar and oil in a food processor or food chopped, then set aside in refrigerator until 15 minutes before serving time. 

3) In a large bowl combine cucumbers, sliced tomatoes, olive, artichoke hearts or bell pepper (depending on what you prefer), Feta & Basil leaves. Doesn't hurt to sprinkle lightly with salt. Then fold in the cooled Tortellini, gently combining.

Cover and chill till 15 minutes before serving time.

4)  Just prior to to serving, top pasta mix with Greek Dressing and gently combine until everything is well coated.

*****

Yum. Serve as a side with any grilled meat or alone.

You could use any kind of pasta you like as well, if you like.

I think using the fresh chicken stuffed ravoli's instead of cheese Tortellini would make this a great one dish meal!