Tuesday, October 18, 2011
Greek Tortellini Salad
2.25 oz. can sliced pitted black olives, drained
4 oz. (1 cup) feta cheese, crumbled
1 cup ripe tomato, seeded and diced
1/2 to 3/4 cup any Greek-flavored dressing *depends on how much your pasta absorbs
Dash ground black pepper
Salt, to taste
In a large pot, boil water and cook tortellini according to package directions. Once cooked, transfer the pasta to a colander and gently rinse under cold water. This will stop the cooking process and prevent sticking. Drain well.
Once the pasta is completely cooled, transfer it to a large mixing bowl. Gently fold in black olives, feta, tomato, dressing, pepper, and salt.
You can serve this at room temp. or cold. If you are making this ahead of time, refrigerate it in a sealed container. You may have to stir in a little more dressing right before serving.