Greek Tortellini Salad {Recipe}

Oh goodness, I saw this recipe on Tea Peas and their Pod and knew I had to instantly make it. I made it on a Sunday evening and ate it for 3-4 days of lunches at work. It worked out perfectly. It keeps well, travels well and is easy to make - which you all know is key in my books!

Ingredients for Salad

1 package refrigerated cheese tortellini (I forget what brand I used but it was fairly inexpensive and just found at my local grocer)
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup olives, pit removed and chopped (I didn't add these as I don't care for olives)
1/2 red onion, chopped
3/4 cup crumbled feta cheese

To be honest, I really just eyeballed everything and didn't measure out. For example, I bought a container of tomatoes and just shoved them all in. 

For the Dressing:

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions

1. Cook the tortellini according to the package directions. Drain and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

This salad will keep in the fridge for up to 3 days.

Enjoy!!!