Description
1 package (9 oz) fresh cheese tortellini
½ cup crumbled feta cheese
½ cup ricotta cheese
½ cup dried cranberries
½ cup cherry tomatoes, halved
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
For the Lemon Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste
Directions:
Cook the tortellini according to the package instructions. Drain and set aside to cool slightly.
In a large bowl, combine the cooled tortellini, feta cheese, ricotta cheese, cranberries, cherry tomatoes, basil, and parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth.
Pour the lemon vinaigrette over the pasta mixture and toss to combine.
Serve immediately or chill in the fridge for 30 minutes before serving for a cold, refreshing salad.
Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes Kcal: 250 per serving Servings: 4 servings
