Greek Pasta Salad
Cheese tortellini combined with fresh summer veggies dressed in a tangy greek inspired vinaigrette is sure to please. Can be served chilled or at room temperature.
Ingredients
- 20 oz cheese filled tortellini, cooked according to package directions
- 1 cucumber, peeled and diced
- 1 small yellow summer squash, diced
- 1 cup cherry tomatoes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ red onion, thinly sliced
- ½ cup sliced pepperoncini, drained
- 8 oz fresh Mozzarella cheese balls
- 6 oz salami, diced
- 2.25 oz sliced black olives, drained
For the dressing:
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- ½ tsp Cavender's Greek seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- ¼ tsp red pepper flakes, optional
Instructions
- Cook tortellini according to package directions. Add a tablespoon olive oil to the water to prevent pasta from sticking together. Drain and allow pasta to cool.
- Place cooled pasta in a large bowl.
- Add diced cucumber, diced squash, fresh Mozzarella cheese balls, sliced bell peppers, sliced red onion, pepperoncini pepper slices, sliced black olives, cherry tomatoes, and diced salami.
For the dressing:
- Combine the olive oil, red wine vinegar, minced garlic, Greek seasoning, salt, pepper, Parmesan cheese, and red pepper flakes.
- Shake jar vigorously to combine. Taste and season with additional salt and pepper if needed.
Dress and Serve:
- Pour dressing over salad ingredients and stir to combine.
- Serve immediately at room temperature of cover and refrigerate for 2 or more hours and serve chilled.
- Garnish with additional grated Parmesan cheese to serve if desired.