Serves: 8-12
Ingredients:
- 1 pound cheese tortellini pasta (either fresh or dried – cooked according to package’s instructions)
- 1 cup cherry tomatoes, halved
- ½ red onion, diced
- 1 large cucumber, peeled and chopped
- ½ cup canned artichoke hearts, roughly chopped
- ½ cup kalamata olives (whole or sliced)
- ½ cup crumbled feta cheese
- ⅓ cup packed fresh basil leaves, finely chopped
Greek Dressing
- ½ cup extra-virgin olive oil
- ⅓ cup apple cider vinegar
- 3 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 2 teaspoons sugar
- 1 tablespoon dijon mustard
- ½ teaspoon salt, or to taste
- black pepper, to taste
- juice of ½ lemon
Combine all dressing ingredients in a jar, cover and shake well, chill. (I needed to add a bit more olive oil as I thought the vinegar was too strong.)
In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.
Serve immediately OR cover and refrigerate up to 6 hours before serving.