Layered Tortellini Salad
Layered Tortellini Salad with colorful layers of Mediterranean ingredients is perfect for long summer days when it's just too hot to cook!
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.9 ounces cheese tortellini
- Place the tortellini in a bowl and add 2 tablespoons of Greek or Italian dressing. Toss gently to coat well.3 tablespoons Greek or Italian dressing
- Place the halved tomatoes in the bottom of a large glass serving bowl. Drizzle with 1 tablespoon of the dressing.1 cup whole cherry or grape tomatoes
- Next, add the tortellini to the bowl.
- Layer the remaining ingredients.4 ounces feta cheese, 1 small red onion, 1 ½ roasted red peppers, ¼ cup shredded fresh basil, 1 cup sliced cucumber, 7 ounces canned artichoke hearts, ¾ cup whole 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.salt, black pepper, ¼ cup grated Parmesan cheese
Notes
Serves 6 as a main dish salad; up to 10 as a first course.
Nutrition
Serving: 1 | Calories: 265kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 1057mg | Potassium: 162mg | Fiber: 4g | Sugar: 4g | Vitamin A: 456IU | Vitamin C: 10mg | Calcium: 213mg | Iron: 2mg
