Greek Tortellini Salad (Printable Recipe Version)

Tortellini gets cozy with crisp veggies and feta in a tasty, summery dressing.

# Ingredients You’ll Need:

→ salad stuff

01 - 120 g crumbly feta cheese
02 - 1 tablespoon chopped fresh dill
03 - black pepper, cracked, to taste
04 - 1/2 red onion, thinly sliced
05 - 420 g pitted black olives, halved
06 - 160 g artichoke hearts, roughly chopped and drained
07 - 180 g cucumber, diced
08 - 180 g cherry tomatoes, halved
09 - 570 g fresh cheese tortellini, found in the fridge section

→ dressing

10 - juice from 1 lemon
11 - a pinch of chili flakes (if you like)
12 - 1 teaspoon salt
13 - 2 teaspoons dried basil
14 - 2 teaspoons dried oregano
15 - 3 teaspoons finely chopped garlic
16 - 2 teaspoons Dijon mustard
17 - 3-4 tablespoons white sugar, or as much as you want
18 - 80 ml red wine vinegar
19 - 120 ml olive oil

# Steps to Make It:

01 - Toss in the last bit of feta and sprinkle over the dill. Shake on some black pepper. Let it hang out in the fridge for a good 2 hours, covered up.
02 - In a big bowl, toss the cooled tortellini with cucumbers, artichokes, tomatoes, red onion, olives, and half the feta. Pour the dressing on and mix everything really well.
03 - Grab a little bowl and whisk together olive oil, red wine vinegar, sugar, Dijon, garlic, oregano, basil, salt, lemon juice, and chili flakes if you want a slight kick.
04 - Cook the tortellini just like the packet says in a pot of salty boiling water. Drain and set aside to cool off.

# Extra Information:

01 - Stick it in the fridge for at least a couple of hours so all the flavors melt together. Give it a taste right before you dig in.