Thursday, September 27, 2018

Friday Food: Greek Tortellini Salad

Big fans of tortellini around here and anyway we can incorporate it into a meal we are happy to do so.  This recipe is a little different then your typical tortellini and sauce dinner (even though it isn't pesto).  Something that you can make up ahead of time and use the next day and still get a good set of macros in for a meal.  Give it a try.

The Ingredients:

  • 10 oz refrigerated cheese tortellini (2 1/2 cups)
  • 1/4 cup crumbled feta cheese
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red-wine vinegar
  • 1 tbsp chopped fresh oregano
  • 1/2 tsp ground pepper
  • 1/4 sp salt
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumber
  • 1 cup sliced spinach
  • 1/4 cup chopped red onion

The Game Plan: 

  1. Bring a large pot of water to a boil.  Add tortellini and cook until just tender, about 4 minutes.  Drain.
  2. Meanwhile, whisk feta, oil, vinegar, oregano, pepper and salt together in a large bowl.  Add tomatoes, cucumber, spinach, red onion and the cooked tortellini. Toss to coat.
Refrigerate for up to 1 day.

Source: Eating Well

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