Tortellini Pasta Salad

Summer time = cold pasta salads. At least for me.

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There’s this tiny market, here in Pensacola, that has a ton of international food products. Ranging from Greek to Lebanese foods, this place is packed with mysterious items. But the best part about this place is the prepared lunch items. Homemade hummus to fresh tabouli, the store is hard to walk out of without buying a ton of food. It might also be the fact that the Greek owner is quite the salesman. I tried to go in there just to buy red curry paste, but instead I walked out with $40 worth of things. Damn it. The fact that he gives you samples of everything never helps…

Anyways, during that trip, we were talked into buying his tortellini salad. It was filled with flavors, mixed with ingredients like olives, parsley, and green onions. And of course, the best part, tortellini.

Well, lo and behold, we devoured this pasta salad within two days. $11 worth of pasta = GONE. Pricey, I know. So, guess what? I decided to make my own.

This pasta is great for lunch, since it stays good for at least a couple days. It’s also great to bring to any picnics or barbecues!

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Serves: 2-4 people
Time: 20 minutes

Ingredients:

2 cups tortellini, uncooked
1/3 cup chopped green onions
1/3 cup finely chopped parsley
1/2 cup roughly chopped green olives (I used thrown spanish olives stuffed with pimentos)
1 garlic clove, roughly chopped (I only put this in for flavor, not to actually eat the chunks)
1/2 tablespoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground oregano (if you have fresh, even better)
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar

1. Cook your tortellini al dente
2. In a big bowl, combine the remaining ingredients and mix thoroughly.
3. Once the tortellini has cooked, make sure to allow it to cool.
4. Add tortellini to the oil/olive/parsley/etc mixture and mix.
5. Place in an airtight container and refrigerate.
6. Enjoy with fresh bread!

Extras:
1. If I had fresh feta cheese, I would have definitely added it. So you should too.
2. The more chilled, the better it tastes. It allows the flavors to really bind together.
3. Use any olives you like, I preferred the saltier kind for this salad.
4. Add sliced salami.
5. This salad and it’s “sauce” is an amazing dipping sauce for fresh bread.

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