Dear Winter,
Be gone.
Sincerely,
Asparagus loversTrue, asparagus is still a ways off.
Hmph.
So in the meantime, I’m taking advantage of some homegrown greenhouse produce. While there is no comparison to biting into a sun-warmed garden tomato come August, choosing greenhouse produce is great way to support local producers in the winter months while giving your tastebuds a little summertime tease.
Pasta salad is quintessential summer food, and this recipe in particular is one of my favourite summer potluck staples. Using the more substantial tortellini makes this dish a well rounded meal for your brown bag lunch needs too.
The ‘greek’ flavour profile is obviously flexible too. When asparagus actually is in season, tossing it with the tortellini, some sweet spring peas, shaved parmesan cheese and a lemon vinaigrette would be a fresh seasonal take.
An even quicker option would be to combine with a jar of sliced roasted red peppers, leftover pre-washed baby greens that may be showing their age at the back of the fridge, and a little of your favourite dressing.
Whatever your tastes, pasta salads are a great springboard for getting in touch with your creative culinary self.
Erin
Greek Tortellini Salad
Ingredients
Salad
- 700g packaged fresh or frozen cheese tortellini
- 1 english cucumber (chopped)
- 3 Medium vine or roma tomatoes (seeded and chopped)
- 1/4 Medium red onion (finely diced)
- 1/2 cup kalamata olives (sliced)
- 3 tablespoons fresh oregano, or 2 tsp dried (finely chopped)
- 100g feta cheese (crumbled)
Dressing
- 1/4 cup red or white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons honey
Note
Not only is this a great big batch recipe for weekday lunches, it's perfect for a potluck.
Directions
1. | Prepare tortellini according to package instructions and immediately run cooked pasta under cold water to stop the cooking process. |
2. | Add cooled and well-drained pasta with the remaining salad ingredients. |
3. | Whisk all dressing ingredients together. If preparing the salad in advance, pour 2/3 of the dressing over salad, tossing to combine. Reserve the remaining dressing to toss with the salad just before serving. |
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