Best Alis Greek Tortellini Salad Recipes
GREEK TORTELLINI SALAD
Greek Tortellini Salad: salty feta cheese, crisp cucumbers, juicy cherry tomatoes, sharp red onions, and sweet-bitter Kalamata olives are all tossed together with tender cheese-filled tortellini. This salad is tossed in a nutritious and flavorful Greek-inspired vinaigrette.
Provided by Chelsea Lords
Time 1h
Number Of Ingredients 13
Steps:
- 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 your preference; you may not want to use it all (We love dressing, so we use all of it 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.
- ENJOY: Cover tightly and chill in the fridge for 30 minutes to 1 hour. Toss once more, serve, and enjoy!
Nutrition Facts : Calories 383 kcal, ServingSize 6 as a side dish, Carbohydrate 44.4 g, Protein 12 g, Fat 18.3 g, Cholesterol 39.2 mg, Sodium 496.6 mg, Fiber 2.6 g, Sugar 7 g
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
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.
GREEK TORTELLINI PASTA SALAD
Steps:
- Combine all dressing ingredients in a jar, cover and shake well.
- In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.
- Serve immediately OR cover and refrigerate up to 6 hours before serving.
Nutrition Facts : Calories 282 kcal, Carbohydrate 24 g, Protein 9 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 603 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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
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 :
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
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
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Ingredients
The ingredients for Alis Greek Tortellini Salad include:- 1 package of cheese tortellini (approximately 20 oz)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium-sized red onion, chopped
- 1 can of sliced black olives (approximately 6 oz)
- 1 pint of cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 cup of crumbled feta cheese
- 1/2 cup of Italian dressing
- 1/4 cup of Greek vinaigrette
- 1 tablespoon of dried oregano
- Salt and pepper to taste
Instructions
To prepare Alis Greek Tortellini Salad, follow these steps:- Begin by cooking the cheese tortellini according to the package's instructions. Once cooked, drain and set aside to cool.
- In a large bowl, combine the chopped red and green bell peppers, red onion, sliced black olives, halved cherry tomatoes, and chopped cucumber.
- Add the cooked and cooled tortellini to the bowl containing the vegetables and mix well.
- Next, add the crumbled feta cheese to the salad and mix gently.
- In a separate bowl, mix the Italian dressing, Greek vinaigrette, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Cover the salad and refrigerate for at least an hour before serving for the best results.
Variations
There are several variations to Alis Greek Tortellini Salad. One simple variation is to add chopped grilled chicken to the salad to make it more filling and protein-packed. Another variation is to add canned chickpeas or kidney beans to the salad to make it more wholesome and nutritious.Tips and Tricks
To make the most delicious Alis Greek Tortellini Salad, here are a few tips and tricks:- Always use good quality ingredients. Fresh vegetables and high-quality cheese and dressings will make a big difference in the taste of the salad.
- Make sure the tortellini is cooked al dente. Overcooked tortellini will become mushy and will not hold up well in the salad.
- Refrigerate the salad for at least an hour before serving. The flavors will meld together and become even more delicious.
- Feel free to add other vegetables or herbs to the salad to suit your taste. You can also experiment with different dressings to find your favorite combination.