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Greek Tortellini Salad


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Rate this recipe 4.4/5 (54 Votes)


  • 2 9-ounce packages plain or
  • tricolor refrigerated cheese
  • tortellini, cooked and
  • drained
  • 2 medium red and/or green
  • sweet peppers, cut into thin
  • strips (2 cups)
  • 1 small red onion, thinly sliced
  • 1/4 cup sliced pitted ripe olives
  • Vinaigrette Dressing ( recipe at bottom of directions)
  • 1/2 cup crumbled feta cheese



Step 1

• Combine pasta, sweet pepper, onion, and olives in a large bowl. Pour
Vinaigrette Dressing over pasta mixture. Cover and chill 4 to 24 hours.
• To serve, stir in cheese. Serve with a slotted spoon.

Nutrition facts per serving: 236 cal., 13 g total fat (2 g sat. fat), 27 mg cholesterol,
415 mg sodium, 24 g carbo., 1 g dietary fiber, 8 g pro. Daily Value: 30% vit. C.

• Vinaigrette Dressing:

Combine 1/2 cup rice vinegar or white wine vinegar,
1/2 cup olive oil or salad oil, 3 tablespoons snipped fresh mint or 2 teaspoons dried
mint, 3 tablespoons lemon juice, 2 tablespoons dry sherry, 1 1/2 teaspoons seasoned
salt, 1 teaspoon garlic powder, 1 teaspoon pepper, and 1/8 to 1/4 teaspoon crushed
red pepper in a screw-top jar. Cover and shake well.

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