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Greek Tortellini Pasta Salad
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Description
Vegetarian and less than 10 minutes to put together!
Ingredients
- FOR THE DRESSING:
- 2 Tablespoons Oil (from Sun-dried Tomato Jar)
- 1-½ Tablespoon Red Wine Vinegar
- 1-½ Tablespoon Freshly Squeezed Lemon Juice
- 1 clove Garlic, Minced Or Pressed
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Dried Basil
- ¼ teaspoons Salt
- FOR THE PASTA SALAD:
- 1 package (9 Oz. Size) Cheese Tortellini
- 2 Tablespoons Finely Minced Sun Dried Tomatoes (that Have Been Packed In Oil)
- ¼ cups Diced Red Onion
- ¼ cups Diced Red Pepper
- ¼ cups Diced Green Pepper
- ¼ cups Crumbled Feta
- ¼ cups Chickpeas
Preparation
For the dressing:
Combine all dressing ingredients into a Mason jar, or similar container, and shake until combined. Set aside.
For the pasta salad:
Cook pasta according to package instructions. Drain and set aside.
Combine minced sun dried tomatoes, diced vegetables, feta, and chickpeas into a large bowl. Add in cooked tortellini. Coat with dressing and stir until combined.
Serve immediately, warm, at room temperature, or chill, covered, in the fridge until cold.
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