Greek Tortellini Pasta Salad Recipe 455 Food

GREEK TORTELLINI SALAD

Greek Tortellini Salad image

If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.

Provided by Kelly Senyei

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
One 20-ounce package refrigerated tortellini (any variety)
2 cups halved cherry tomatoes
1 cup crumbled feta cheese
1/2 cup diced red onion
2/3 cup diced cucumbers
2/3 cup diced green bell peppers
1/3 cup sliced pitted kalamata olives
1/2 cup red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2 cup extra-virgin olive oil

Steps:

For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
Add the remaining salad ingredients and toss to combine. Set aside.
For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.

GREEK TORTELLINI SALAD

Greek Tortellini Salad image

A bold homemade dressing gives this pasta salad a burst of flavor. Watch it disappear from your buffet table. -Sue Braunschweig, Delafield, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

16 to 18 ounces refrigerated or frozen cheese tortellini
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
3/4 cup sliced red onion
1/4 cup sliced ripe olives
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons minced fresh mint or 1 tablespoon dried mint flakes
3 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
1/2 cup crumbled feta cheese

Steps:

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives. , In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.

Nutrition Facts :

GREEK TOSSED PASTA SALAD

Greek Tossed Pasta Salad image

For a summer-ready pasta salad that pairs well with any grilling menu or for a quick potluck pleaser, try this 30-minute pasta. It gets a head start with Suddenly Salad and goes Greek with feta, olives and tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
Water and oil called for on salad mix box
4 cups torn romaine lettuce
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 small cucumber, coarsely chopped (1 cup)
1/2 cup thinly sliced red onion, slices cut in half
1 can (2 1/4 oz) sliced ripe olives, drained
4 oz crumbled feta cheese (1 cup)

Steps:

Make pasta as directed on box.
In large bowl, stir together seasoning mix, water and oil. Stir in pasta and remaining ingredients except cheese. Sprinkle with cheese. Serve immediately, or refrigerate.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g, TransFat 0 g

GREEK PASTA SALAD

Greek Pasta Salad image

Make and share this Greek Pasta Salad recipe from Food.com.

Provided by Carol

Categories Vegetable

Time 33m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 package rotini pasta or 1 package fusilli
1 can sliced olive, , drained
1 can artichoke heart, drained & quartered (I prefer packed in water)
1 cup garbanzo beans, drained
1 cucumber, peeled,halved & sliced
1 small onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 cup cherry tomatoes, halved
1 package feta cheese, drained & crumbled
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons lemon juice
4 teaspoons oregano
4 cloves garlic, minced
salt & pepper

Steps:

Boil pasta according to directions, drain.
In a small bowl prepare dressing and set aside.
In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.
Add the dressing and stir.
Best if allowed to refidgerate for an hour before serving.

Nutrition Facts : Calories 217.9, Fat 15.7, SaturatedFat 5.6, Cholesterol 25.3, Sodium 575.9, Carbohydrate 14.1, Fiber 3, Sugar 3.3, Protein 6.5

GREEK TORTELLINI SKILLET

Greek Tortellini Skillet image

Looking to please picky little palates? One tester loved this simple skillet entree so much, she made it at home for her 2-year-old daughter, who said "Mmm!" after every bite. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (19 ounces) frozen cheese tortellini
1 pound ground beef
1 medium zucchini, sliced
1 small red onion, chopped
3 cups marinara or spaghetti sauce
1/2 cup water
1/4 teaspoon pepper
2 medium tomatoes, chopped
1/2 cup cubed feta cheese
1/2 cup pitted Greek olives, halved
2 tablespoons minced fresh basil, divided

Steps:

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink; drain., Drain tortellini; add to skillet. Stir in the marinara sauce, water and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the tomatoes, cheese, olives and 1 tablespoon basil. Sprinkle with remaining basil.

Nutrition Facts : Calories 543 calories, Fat 20g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 917mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 6g fiber), Protein 32g protein.

ZESTY GREEK PASTA SALAD

Zesty Greek Pasta Salad image

Greek Pasta Salad with a creamy, garlicky dressing, and crunchy vegetables. Gets better after the flavours mingle for a day. Keeps several days in the fridge - I make it on Sunday for lunches for the week.

Provided by Katzen

Categories Potluck

Time 30m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 cup olive oil
4 tablespoons white wine vinegar
6 garlic cloves, minced
1 1/4 teaspoons dried oregano
1 1/4 cups crumbled feta cheese (with herbs, if possible)
1 1/3 cups milk (or buttermilk)
ground black pepper, to taste
1 lb penne pasta (or any other chunky pasta)
1 red pepper, chopped
1 yellow pepper, chopped
1 orange bell pepper, chopped
2 pints cherry tomatoes
1 red onion, chopped
1 English cucumber, chopped
1/2 cup kalamata olive, sliced and pitted (more, to taste)

Steps:

Combine dressing ingredients, and use blender or immersion blender to combine.
Cook pasta, drain, and rinse.
Add dressing and salad ingredients; toss well to coat pasta and vegetables.
Refrigerate until ready to serve.

Nutrition Facts : Calories 291.8, Fat 18, SaturatedFat 4.2, Cholesterol 13.3, Sodium 176.3, Carbohydrate 29.1, Fiber 4.4, Sugar 2.7, Protein 5.4

GREEK CHICKEN TORTELLINI SALAD

Greek Chicken Tortellini Salad image

Take all the credit for this Greek-inspired salad. No need to tell anyone you used ready-made cheese tortellini and rotisserie chicken!

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 5 servings, 1 cup each

Number Of Ingredients 8

Ingredients

4 oz. (1/2 of 8-oz. pkg.) refrigerated cheese tortellini, uncooked
1/4 cup plain nonfat Greek-style yogurt
1/4 cup KRAFT Greek Vinaigrette Dressing
1/4 tsp. zest and 1 Tbsp. juice from 1 lemon
2 cups shredded rotisserie chicken
1/2 cup Kalamata olives
1 cup grape tomato es, halved
1/4 cup chopped fresh parsley

Steps:

Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well.
Mix yogurt, dressing, lemon zest and juice until blended.
Place pasta in large bowl. Add chicken, olives and yogurt mixture; mix lightly. Refrigerate several hours or until chilled.
Add tomatoes and parsley; mix lightly.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 17 g

GREEK TORTELLINI SALAD

Greek Tortellini Salad image

Make and share this Greek Tortellini Salad recipe from Food.com.

Provided by Lynn in MA

Categories Lunch/Snacks

Time 19m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

9 ounces cheese tortellini, fresh
1 cup grape tomatoes, cut in half
1 small cucumber, peeled, seeded and chopped
3/4 cup pitted kalamata olive, chopped
1/3 medium red onion, chopped
1/2 cup crumbled feta cheese
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note: This salad will keep in the fridge for up to 3 days.

Nutrition Facts : Calories 404, Fat 23.3, SaturatedFat 7.1, Cholesterol 43.5, Sodium 864.8, Carbohydrate 38, Fiber 3.1, Sugar 4, Protein 12.5

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