Description
For the Salad:
12 oz cheese tortellini, cooked and cooled
½ cup dried cranberries
1 cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
½ cup crumbled feta cheese
1 small cucumber, diced
¼ red onion, thinly sliced
¼ cup fresh basil, chopped
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, oregano, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooked tortellini, cranberries, cherry tomatoes, olives, feta cheese, cucumber, red onion, and basil.
Pour the vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
