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Layered Tortellini Salad
Layered Tortellini Salad with colorful layers of Greek ingredients is perfect for long summer days when it's just too hot to cook!
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Ingredients
▢
9
ounces
cheese tortellini
fresh, frozen, or dried
▢
3
tablespoons
Greek or Italian dressing
divided
▢
1
cup
whole cherry or grape tomatoes
cut in half
▢
4
ounces
feta cheese
crumbled
▢
1
small red onion
thinly sliced
▢
1 ½
roasted red peppers
sliced in thin strips
▢
¼
cup
shredded fresh basil
▢
1
cup
sliced cucumber
▢
7
ounces
canned artichoke hearts
quartered
▢
¾
cup
whole black olives
▢
salt
▢
black pepper
▢
¼
cup
grated Parmesan cheese
Instructions
Prepare the tortellini according to the package directions. Rinse the tortellini under cold water and set it aside to drain well.
Place the tortellini in a bowl and add 2 tablespoons of Greek or Italian dressing. Toss gently to coat well.
Place the halved tomatoes in the bottom of a large glass serving bowl. Drizzle with 1 tablespoon of the dressing.
Next, add the tortellini to the bowl.
Layer the remaining ingredients – feta cheese, red onion, roasted red bell pepper, basil, cucumbers, artichoke hearts and black olives.
Cover and refrigerate until ready to serve (at least 1 hour).
When ready to serve, add salt, pepper, and Parmesan cheese to top.
Notes
Serves 6 as a main dish salad; up to 10 as a first course.
Nutrition
Serving:
1
|
Calories:
265
kcal
|
Carbohydrates:
26
g
|
Protein:
11
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.01
g
|
Cholesterol:
37
mg
|
Sodium:
1057
mg
|
Potassium:
162
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
456
IU
|
Vitamin C:
10
mg
|
Calcium:
213
mg
|
Iron:
2
mg