Greek tortellini salad with tomatoes, avocados, cucumbers, feta cheese – in homemade Greek salad dressing. Healthy Mediterranean recipe with lots of veggies, some pasta, feta cheese (low-fat), homemade dressing made with olive oil (healthy fats) and balsamic vinegar.
- Prep Time: 25 mins
- Cook Time: 5 mins
- Total Time: 30 mins
- Servings: 5 servings
- Calories: 458 kcal
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon ground black pepper or more, to taste
- 1/4 teaspoon salt or more, to taste
- 2 1/2 cups tortellini , cooked and cold
- 2 cups tomatoes , sliced
- 1 cucumber , sliced
- 1 avocado , cubed
- 1 cup red bell peppers , sliced
- 1 cup feta cheese , crumbled
- 2 ounces black olives , finely chopped
- 1/4 red onion , thinly sliced
In a medium bowl, whisk together all salad dressing ingredients, except salt. Add just enough salt to suit your tastes – should be about 1/4 teaspoon of salt.
In a large bowl, combine all salad ingredients. Add just enough of the dressing to the salad to coat and toss. Don’t add all the salad dressing at once – you will probably use only about half of the salad dressing. At this point, your salad is ready to serve.
Or, you can cover and chill the salad for a couple of hours or refrigerate overnight. Also chill (or refrigerate) the remaining dressing. Before serving, let the salad (and the remaining dressing) sit at room temperature for some time because olive oil in the dressing would’ve have solidified in the refrigerator – let it liquify. Add more of the reserved dressing to the salad, if necessary.