In The Kitchen: It’s All Greek to Me… (Greek Salad that is!)

Pasta salad is always a great choice!

Invited to a potluck, family get-together, or some other event and need an easy flavorful dish to bring? We’ve all been there. Pasta salad is usually a crowd favorite and so easy to make the night before! One of my favorite recipes is this Greek Pasta Salad. I’ve made it dozens of times, at various times of the year, and it always seems to be a hit. You know something is good when people consistently ask for the recipe! So here it is… (And you didn’t even have to ask.)

Ingredients

• Tortellini- Refrigerated or frozen tortellini is your best choice. Cheese is the obvious choice for this recipe. However, I have also used chicken with mozzarella which turned out delicious. 
• Cucumbers-seedless cucumbers seem to work best in salads with dressing because they don’t get mushy.
• Tomatoes-I use grape tomatoes for the same reason.
• Kalamata olives-you can buy them sliced AND pitted to save time
• Red onion-I’m personally not an onion fan, so I leave these out. But if you like onions, red onion adds tons of flavor 
• Feta cheese-pre-crumbled feta cheese is the easiest
• Greek dressing-the recipe provided is quick, easy and SO flavorful. You probably have the ingredients in your pantry.

• 1 20 ounce package refrigerated cheese (or other variety) tortellini
• 1 cup grape tomatoes cut in half
• 1 large cucumber chopped similar in size to tomato/olive slices
• 1 cup Kalamata olives pit removed and sliced
• 1/2 red onion chopped
• 3/4 cup crumbled feta cheese

Dressing:

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Directions

Place a pot of salted water on the stove and allow to boil.

Chop up the tomatoes, cucumbers, olives, onion, (if you like it) and crumbled feta and place in a large Tupperware type bowl. 

Add tortellini to boiling water and cook according to package directions. 

While boiling pasta, mix up dressing. I mix it in a 2 cup measuring cup. Place all dressing ingredients in the cup and whisk it up!

Allow pasta to cool and then add to bowl. I find a spatula is best for mixing/folding ingredients together.

This recipe is really best if made several hours, or even the day before serving, to allow flavors to meld. Refrigerate and stir occasionally to distribute flavor throughout. 

You can also add diced chicken to make this a little heartier salad as a main dish or for a great lunch option as well.

Enjoy!!

Recipe and photos by Melissa Shoemaker, Volunteer.

Melissa spent almost 30 years in financial services, but now volunteers with Piedmont Animal Rescue (PAR) located at 228 E. Waterlynn Road in Mooresville. PAR’s motto is “Where Animals Come First.” She also enjoys cooking, spending time with friends and family- and of course, her two spoiled dogs, Piglet and Nugget.

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