Servings: Serves: 8-12
Ingredients
- 1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions)
- 1 cup cherry tomatoes, halved
- ½ red onion, diced
- 1 large cucumber, peeled and chopped
- ½ cup canned artichoke hearts, roughly chopped
- ½ cup kalamata olives (whole or sliced)
- ½ cup crumbled feta cheese (I use reduced fat)
- ⅓ cup packed fresh basil leaves, finely chopped
- Greek Dressing:
- ½ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 3 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 2 teaspoons sugar
- 1 tablespoon dijon mustard
- ½ teaspoon salt, or to taste
- black pepper, to taste
- juice of ½ lemon
Steps
- Combine all dressing ingredients in a jar, cover and shake well.
- In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.
- Serve immediately OR cover and refrigerate up to 6 hours before serving.
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