If you’re looking for a quick, refreshing and flavorful dish then look no further! This tortellini pasta salad is packed with flavor from the mix of olives, tomatoes and red wine vinegar. You can make this dish and store it for up to 3-4 days, and the best part is that the longer it sits the more the flavors develop. Check out the short, simple recipe below!
Ingredient:
serves 3-4
1 pkg tortellini (I used Buitoni spinach tortellini)
10-15 grape tomatoes, halved
1/3 jar Kalamata olives
1/3 cup crumbled feta cheese
1/3 to 1/2 cup of olive oil and red wine vinegar
salt & pepper to taste
Heat water and boil tortellini until it puffs and floats to the top. Drain and leave in a mixing bowl to cool (put in freezer to speed up cooling time). Combine all of the ingredients in the mixing bowl, being sure to taste as you mix to determine the right combination of olive oil and red wine vinegar. Refrigerate for 1 to 2 hours before serving.
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