Greek tortellini salad with tomatoes, avocados, cucumbers, feta cheese – in homemade Greek salad dressing. It’s a delicious and healthy salad that uses fresh ingredients, lots of vegetables, and the dressing is made completely from scratch!
While this salad is great served right after it’s made, it also gets better if you let it marinate overnight (or at least for 2 hours) in the refrigerator. If you let the salad sit in the fridge for at least 2 hours, the flavors will start to really soak into the pasta and other ingredients.
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I’ve really been into Mediterranean food lately, and this salad is a perfect example of delicious and healthy Mediterranean cuisine: lots of veggies, a little bit of pasta, feta cheese (low-fat), homemade dressing made with olive oil (healthy fats) and balsamic vinegar.
1/4 teaspoon ground black pepper (or more, to taste)
1/4 teaspoon salt (or more, to taste)
2 and 1/2 cups cooked and cold tortellini (1 package - oz)
2 cups slices tomatoes
1 whole cucumber, sliced
1 avocado, cubed
1 cup sliced red bell peppers
1 cup crumbled feta cheese
2 ounces (1/2 can) finely chopped black olives
1/4 small red onion, thinly sliced
In a medium bowl, whisk together all salad dressing ingredients, except salt. Add just enough salt to suit your tastes - should be about 1/4 teaspoon of salt.
In a large bowl, combine all salad ingredients. Add just enough of the dressing to the salad to coat and toss. Don't add all the salad dressing at once - you will probably use only about half of the salad dressing. At this point, your salad is ready to serve.
Or, you can cover and chill the salad for a couple of hours or refrigerate overnight. Also chill (or refrigerate) the remaining dressing. Before serving, let the salad (and the remaining dressing) sit at room temperature for some time because olive oil in the dressing would've have solidified in the refrigerator - let it liquify. Add more of the reserved dressing to the salad, if necessary.