Easy Greek Tortellini Pasta Salad

• Vegetarian

• Produce

  • 1 cup Cherry tomatoes
  • 1 cup Cucumber
  • 1 1/2 tsp Garlic
  • 1 Lemon
  • 2 tsp Oregano, dried
  • 1/2 cup Red onion

• Condiments

  • 3/4 cup Kalamata olives

• Pasta & Grains

  • 1 package Cheese-filled tortellini, frozen

• Baking & Spices

  • 1 Pepper, fresh cracked
  • 1 tsp White sugar

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 3/8 cup Red wine vinegar

• Dairy

  • 1 cup Feta cheese

Found on chelseasmessyapron.com

Description

Directions

• Prepare the tortellini according to package directions. Drain and rinse under cold water and set aside.
• Meanwhile prepare the veggies: thinly slice the red onion, chop the cucumber (peel if desired, I like to leave the skin on), halve the cherry tomatoes, halve or slice the olives, crumble or cut the feta cheese into chunks.
• Toss together the completely cooled tortellini with all the veggies and add in some chopped fresh parsley if desired (I add in like 3-4 tablespoons).
• Prepare the dressing by combining all of the ingredients in a sealable jar. For the lemon, zest it to get about 1/2 teaspoon lemon zest and then juice it to get 2 teaspoons lemon juice. Shake all of the ingredients together until well combined.
• Toss the chilled salad with the dressing, some fresh cracked pepper, and a pinch of salt if needed. Chill covered for at least one hour (best at 2-3 hours). Toss again and enjoy!