Greek Tortellini Salad: Tomatoes, Avocados, Cucumbers

• Vegetarian

• Produce

  • 1 Avocado
  • 1 Cucumber, whole
  • 1 cup Red bell peppers
  • 1/4 Red onion, small
  • 1 2 cups slices Tomatoes

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 oz Black olives

• Pasta & Grains

  • 2 1/2 cups Tortellini, cooked and cold

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 1 cup Feta cheese

Found on juliasalbum.com

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon ground black pepper (or more, to taste)
• 1/4 teaspoon salt (or more, to taste)
• 2 and 1/2 cups cooked and cold tortellini (1 package - oz)
• 2 cups slices tomatoes
• 1 whole cucumber, sliced
• 1 avocado, cubed
• 1 cup sliced red bell peppers
• 1 cup crumbled feta cheese
• 2 ounces (1/2 can) finely chopped black olives
• 1/4 small red onion, thinly sliced

Directions

• In a medium bowl, whisk together all salad dressing ingredients, except salt. Add just enough salt to suit your tastes - should be about 1/4 teaspoon of salt.
• In a large bowl, combine all salad ingredients. Add just enough of the dressing to the salad to coat and toss. Dont add all the salad dressing at once - you will probably use only about half of the salad dressing. At this point, your salad is ready to serve.
• Or, you can cover and chill the salad for a couple of hours or refrigerate overnight. Also chill (or refrigerate) the remaining dressing. Before serving, let the salad (and the remaining dressing) sit at room temperature for some time because olive oil in the dressing wouldve have solidified in the refrigerator - let it liquify. Add more of the reserved dressing to the salad, if necessary.