Cold Greek Tortellini salad
Submitted by Rich Williams (‘62)
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
Cooking Instructions:
-
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.