Greek-style tortellini pasta salad
Dimitra's Dishes · ♥ 2.6K likes · 71.9K views · 7 min video
Read about filled pasta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 20–24 oz tortellini pasta
- 8 oz feta cheese
- 8 oz kalamata olives
- 16 oz cherry tomatoes
- 5–6 whole pepperoncini peppers
- ¼ cup harissa paste
- water
- 1 tsp salt
Cook the tortellini in boiling salted water per the package, about 2 to 3 minutes, until they rise to the top; lift out into a bowl.
- ½ whole red onion
- 1 whole cucumber
- 1 whole orange bell pepper
Roughly chop the olives, cut the red onion, roughly chop the cucumber, halve the cherry tomatoes, finely chop the bell pepper and thinly slice the scallions.
- 5 whole scallions
Add the vegetables and pepperoncini on top of the pasta and crumble the feta over.
- ½ cup extra virgin cold pressed Greek olive oil
- 2 cloves garlic cloves
- ¼ cup red wine vinegar
- dried oregano
For the dressing, combine the olive oil, grated garlic, red wine vinegar, dried oregano and harissa.