Name: Tortellini Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: For the dressing -; 1/3 cup extra virgin olive oil -; 4 tablespoons fresh lemon juice (from about 2 lemons) -; 2 tablespoons red wine vinegar -; 2 cloves garlic, grated -; 1 teaspoon dried oregano -; 1/4 teaspoon salt -; 1/4 teaspoon freshly ground black pepper -; 1 small red onion, finely chopped (about 1 cup) -; For the salad -; 2 (10-ounce) packages tortellini -; 1 small yellow bell pepper, deseeds and chopped (about 1 cup) -; 1 English cucumber, quartered lengthwise and thinly sliced (about 3 cups) -; 3/4 cup sliced kalamata olives, pits discarded -; 1 (14-ounce) can artichoke hearts, drained and roughly chopped -; 8 ounces turkey summer sausage, quartered lengthwise and sliced (about 2 cups) -; 6 ounces crumbled feta cheese -; 1/2 cup finely chopped fresh basil leaves -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tortellini Salad

1. For the dressing -

2. 1/3 cup extra virgin olive oil -

3. 4 tablespoons fresh lemon juice (from about 2 lemons) -

4. 2 tablespoons red wine vinegar -

5. 2 cloves garlic, grated -

6. 1 teaspoon dried oregano -

7. 1/4 teaspoon salt -

8. 1/4 teaspoon freshly ground black pepper -

9. 1 small red onion, finely chopped (about 1 cup) -

10. For the salad -

11. 2 (10-ounce) packages tortellini -

12. 1 small yellow bell pepper, deseeds and chopped (about 1 cup) -

13. 1 English cucumber, quartered lengthwise and thinly sliced (about 3 cups) -

14. 3/4 cup sliced kalamata olives, pits discarded -

15. 1 (14-ounce) can artichoke hearts, drained and roughly chopped -

16. 8 ounces turkey summer sausage, quartered lengthwise and sliced (about 2 cups) -

17. 6 ounces crumbled feta cheese -

18. 1/2 cup finely chopped fresh basil leaves -

How to cook deliciously - Tortellini Salad

1. Stage

Boil water: Bring a large pot of salted water to a boil over high heat.

2. Stage

Meanwhile, make the dressing: In a large bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt, and black pepper. Stir in the red onion. Set aside.

3. Stage

Cook the tortellini: Once the water comes up to a boil, cook the tortellini until al dente following package directions. Drain into a colander set in the sink. Rinse with cold running water until the pasta cools to room temperature. Drain well.

4. Stage

Assemble the salad: Add the cooled tortellini, bell peppers, cucumbers, kalamata olives, artichokes, sausage, feta, and basil to the dressing. Toss well to combine. Taste and season with salt and black pepper, if needed

5. Stage

Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to chill and let the flavors come together. Toss together once more before serving. Leftovers can be refrigerated tightly covered for 3 to 5 days. Be sure to give it a stir before serving to redistribute the dressing. Did you love the recipe? Leave us stars below!