This quick and easy Tortellini Pasta Salad is packed with fresh Mediterranean -inspired flavors. You can whip this up in less than 20 minutes and it will be the star of any BBQ or potluck this summer!
Seriously! Don’t you just love cheese tortellini? I just love any food that is stuffed with other food. It’s like a little surprise in every bite. It’s just so much fun! I know what you are probably thinking… somebody really needs to get a life. 🙂
Greek Tortellini Pasta Salad
Recipe Source: A Vintage Kitchen
- 1- 20 oz. pkg. fresh cheese tortellini
- 1-pint grape or cherry tomatoes, cut in half
- 1 Long English Cucumber, diced
- 1/2 cup pitted Kalamata olives, sliced
- 1 cup feta cheese, crumbled
- 1/3 cup red onion, finely chopped
- 1 small jar marinated artichoke hearts, drained and cut into bite-sized pieces
- 1/3 cup chopped fresh parsley
- 1 Tbsp. chopped fresh dill
Roasted Red Pepper Dressing:
- 2 whole roasted red peppers
- 1/4 cup red wine vinegar
- 2 tsp. Greek seasoning
- 2 tsp. sugar or 1 tsp. of honey
- 1/3 cup extra virgin olive oil
- salt and pepper, to taste
- In a food processor or blender, puree the red peppers, vinegar, Greek seasoning, and sugar. Slowly drizzle in the olive oil. Season with salt and pepper, to taste. Set aside.
- Cook the tortellini according to the package directions. Drain and rinse with cold water to stop the cooking process. Let cool
- While the tortellini is cooking, wash and chop all the vegetables.
- Toss all ingredients together in a large bowl. Refrigerate until ready to serve. Taste before serving and adjust seasoning if needed. Serves 6 to 8 as a side dish.
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Greek Quinoa Salad
One-Pan Mediterranean Chicken Pasta
Italian Sausage Meatball Minestrone Soup
Spinach and Feta Quiche
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Colcannon is a traditional Irish potato dish made with mashed potatoes, leafy greens such as cabbage or kale, leeks or green onions and plenty of good Irish butter. I served this with my Beef and Guinness Stew
Recipe Source: A Vintage Kitchen
- 3 pounds russet potatoes, peeled and cut into chunks
- 4 strips bacon, diced
- 2 leeks, white and light green parts only, cleaned well and sliced thinly
- 2 cloves garlic, minced
- 3 cups finely chopped green cabbage, about 1/2 head
- 2 green onions, sliced thinly
- 1/4 cup butter, preferably an Irish butter such as Kerrygold
- approx. 1 1/4 cups warmed milk
- sea salt and pepper to taste
- Cook potatoes in cold, salted water until very tender, about 15 to 20 minutes. Drain well.
- Meanwhile in a large skillet cook bacon over medium-low heat until crisp. Remove bacon with a slotted spoon and drain on paper towel.
- Add leeks and cabbage to the pan. Cook until the vegetables are softened 6 to 8 minutes. Add the garlic and green onions and cook an additional minute.
- With a potato masher, mash potatoes, adding the butter and warmed milk.
- Stir in remaining ingredients. Season with salt and pepper to taste.
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