Greek Tortellini Salad AHP1357
Meet your new go-to dish to take to bbq's or serve alongside grilled protein. A combination of tender tortellini tossed in a sweet and herby dressing and paired with crisp cucumber, sweet cherry tomatoes, salty kalamata olives and savory sun dried tomatoes.
INGREDIENTS
1 - cup(s) (149g) Cherry Tomatoes
1 - English Cucumber
1 - Medium Shallot
1 - .25 cup(s) Pitted Kalamata Olives
1 - .25 cup(s) Sun Dried Tomatoes
1 - .25oz Package(s) Fresh Basil
1 - Herbs De Provence Spice
1 - Clove(s) Fresh Garlic
1 - 10 oz(s) Cheese Tortellini
PANTRY ITEMS
Red Pepper Flakes
Olive Oil
Honey
Red Wine Vinegar
Dijon Mustard
TOOLS NEEDED
Cutting Board
Pot
Bowl
DIRECTIONS
This dish can easily be prepared in advance and serve chilled.
Bring a pot of salted water to a boil. Boil the tortellini according to package directions or until tender.
In the meantime, whisk together 2 tbsp each olive oil and red wine vinegar. Add 1 tsp dijon mustard, 1/2 tsp herbs de provence, 1 tbsp honey and a pinch of celtic salt and red pepper flakes.
Add the drained tortellini. Dice the cucumber, halve the cherry tomatoes, mince the garlic, dice the shallot and halve the olives. Dice the sun dried tomatoes as well.
Add all of the vegetables to the bowl. Thinly slice the basil and stir it in as well.
Toss to mix. Taste and adjust seasonings.
You can serve immediately or refrigerate to let the flavors meld.
