Description
For the Salad:
12 oz cheese tortellini, cooked and cooled
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup Kalamata olives, sliced
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
¼ cup toasted almonds, sliced
¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, oregano, honey, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, olives, feta cheese, red onion, and parsley.
Drizzle the vinaigrette over the salad and toss gently to combine.
Sprinkle toasted almonds on top before serving.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 380 kcal per serving
Servings: 4
