Sylvias Version Of Greek Tortellini Salad Food

GREEK TORTELLINI SALAD

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.

COLD GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
• Add tomatoes, cucumbers, bell peppers, red onion, Kalamata olives, and feta cheese. Add salad dressing and mix thoroughly.
• Chill in the refrigerator for 2 hours before serving.

ALI'S GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
• In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
• Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
• Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

GREEK TORTELLINI SALAD

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.

GREEK-STYLE SPINACH AND TORTELLINI SALAD

Steps:

• Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
• In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
• Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
• Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
• Delicious!

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD

Steps:

• Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
• In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
• Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
• To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
• Season with more salt and pepper if desired.
• Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
• Delicious!

GREEK TORTELLINI SALAD

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.

SYLVIA'S VERSION OF GREEK TORTELLINI SALAD

Steps:

• Cook tortellini according to pkg. directions and cool.
• Add dressing and all ingredients except cheese.
• Toss well.
• Crumble feta on top and serve.