Feta and Kalamata Olive Tortellini Pasta Salad
- 20 oz (1 lb 14 oz) dual or tri-color tortellini
- 1/4 cup olive oil
- 1 Tbsp red wine vinegar
- salt & pepper
- 3/4 cup feta cheese, crumbled
- 1/2 cup sun-dried tomates, sliced thin
- 1 pint grape tomatoes, rinsed and dried
- 1/2 cup Kalamata olives
- 1 tsp crushed red pepper
- 5-6 basil leaves, chopped
- Produce
- Basil, leaves (5)
- Grape tomatoes (1 pint)
- Condiments
- Kalamata olives (1/2 cup)
- Red wine vinegar (1 Tbsp)
- Cooking & Baking
- Olive oil (1/4 cup)
- Red pepper (1 tsp)
- Salt & pepper (1)
- Pasta & Grains
- Dual or tri-color tortellini (20 oz)
- Dairy
- Feta cheese (3/4 cup)
- Other
- 1/2 cup sun-dried tomates, sliced thin
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published June 12, 2012 (8 months ago).
94 people saved this recipe.
