I had an opened bag of dried cheese tortellini hanging out in my pantry, way toooo long and i wanted to finally use it up. So after a quick look on my computer, I saw this recipe. I had in my file for years, but unfortunately I didn't note where I found the recipe.
I winged the amounts/tweaked the ingredients a bit/used less oil/used dry tortellini/omitted the olives (since soooo not a fan).
And, the tortellini is finished. I might try again with using just a pasta like penne.
Greek Style Tortellini Salad
Hearty enough to serve as the main course...
16 oz fresh cheese-filled tortellini
¼ cup olive oil
2 tsp grated lemon zest, minced
¼ cup fresh lemon juice
2 Tbs ground walnuts
1 Tbs honey
1 medium green bell pepper, seeded and thinly sliced
1 medium red bell pepper, seeded and thinly sliced
1 small red onion, julienned
½ cup sliced black olives
½ cup crumbled feta cheese
1 large boneless chicken breast half, cooked and sliced into thin strips
1 Cook pasta al dente according to package directions. Drain and cool under cool water. Refrigerate until chilled.
2 Prepare dressing in a small bowl by whisking together olive oil, lemon zest, lemon juice walnuts and honey. Refrigerate until ready to use.
3 Toss chilled pasta in large salad bowl with chilled dressing. Add vegetables, cheese and chicken and toss together well.
4 Serve cold.
Last edited by applecrisp; 09-24-2013 at 10:44 PM.
Thanks! This sounds good and a bit different then the "normal" Greek pasta salad!
Sheila in MD
Copyright © 2012
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights).