Happy day to you all! I want to share a fabulous pasta salad recipe that I stumbled upon last year that I love. It’s a great salad for summer picnics because it’s not mayo based and can withstand the heat better than other salads. The ingredients are all-stars and who can resist tortellini? Not this lady. 🙂
Feta and Kalamata Olive Tortellini Pasta Salad Printer-Friendly Recipe
From: The Little Kitchen
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 tomatoes, sliced thin
1 pint grape tomatoes, rinsed and dried
1/2 cup Kalamata olives
1 tsp crushed red pepper
5-6 basil leaves, chopped
Fill a large pot with water sprinkle in salt. Bring to a boil and cook your tortellini according to the package instructions, do not overcook. Drain the tortellini and let cool completely.
While the tortellini is cooling, whisk the olive oil and red wine vinegar in a small bowl. Season the oil mixture with kosher salt and pepper. Once the tortellini is cooled, add it to a large bowl. Now add the feta, sun-dried tomatoes, grape tomatoes, Kalamata olives, and red pepper flakes. Drizzle the olive oil mixuture over the top of the ingredients and toss everything together. Top with crushed red pepper flakes, basil, and a little more S&P (if needed).
Let the salad chill in the fridge for a minimum of 2 hours before serving to let the flavors meld. To store, keep the salad in a tightly covered bowl to prevent the salad from drying out. Try to eat within 4 days (that part won’t be hard). Enjoy!