Celeste's Kitchen PNW: Greek tortellini pasta salad
Another family favorite! My husband Dylan requests this side dish quite often. He would say it’s one of his all-time favorites. Because of this, our children have grown up eating it a lot, and now each one of them make it. It’s been fun receiving calls and texts from each one of them these past few years as they have left home to go to college and want to know the recipe, where to buy the ingredients and for any tips while preparing it.
It’s such a great recipe. I’m certain it’ll be a recipe that will be shared for generations to come.
Greek tortellini pasta salad
2-3 12 oz. packages of cheese tortellinis (I use Trader Joe’s) boil for 6-7 minutes then drain the water — I like it served warm best
1 container of marinated mozzarella balls cut in half (I use Trader Joe’s)
I use all of the marinade to mix in the with the warm tortellinis
1/2 of an English cucumber cut in discs then halved, add when you serve
1 jar of pitted Kalamata olives, cut in halves
1/4 of a red onion sliced really thin, then quartered
1/4-1/2 cup of white wine vinegar or red wine vinegar
1/2 cup feta cheese crumbles (my favorite the herbed feta cheese from Trader Joe’s)
1/2 of a jar of artichoke hearts (Trader Joe’s)
A handful of fresh basil for garnish if you prefer.
Mix together starting with the cooked tortellini and mozzarella balls, then add the feta cheese, onions, olives, artichokes and cucumbers. Place in a serving bowl and finish with the fresh basil.