Description
A refreshing Mediterranean-style pasta salad with cheese-filled tortellini, concentrated sun-dried tomatoes, and crumbly feta cheese in a tangy red wine vinaigrette.
Ingredients
Scale
- 16 oz cheese tortellini
- 1/2 cup sun-dried tomatoes packed in oil, sliced
- 1/2 cup crumbled feta cheese
- 2 cups fresh baby spinach
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the cheese tortellini in a large pot of salted boiling water according to package directions until al dente.
- Drain the pasta and rinse immediately under cold water to stop the cooking and remove excess starch.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified.
- Place the cooled tortellini, sliced sun-dried tomatoes, crumbled feta, and baby spinach in a large mixing bowl.
- Pour the vinaigrette over the salad and gently toss until all ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean