Mediteranean Tortellini Pasta Salad

 It was the day after Christmas, and all through the house children were playing with plenty of arguments over tv time and game systems for their parents to dowse.

The wrapping paper was all picked up and Santa’s supplies packed away with care, when I realized, ‘Oh, crap!’ Dinnertime soon would be there.

The sons’ were all asking, wondering what there was going to be to eat.

And this Mom had nothing. I’d never even thought to pull out any meat….

None. Nada. Zilch.

It was then that a little light from heaven shone down…right into my fridge. And my heart and belly (and my Mommy-conscience) leapt with joy! (Let’s be honest, what was I going to rhyme with Zilch or fridge?!)

Pasta with Cucumbers, Tomatoes and vinegrette dressing…maybe even a little Feta cheese.

An easy, meatless meal? Yes, please.

Oh, had I been craving some good pasta lately. And the lasagna I’d had for dinner on Christmas Eve and again on Christmas day still hadn’t cut it.

And thus to us, a new recipe was born.

Mediterranean Tortellini Pasta Salad

 

1 lb tortellini
1 red onion, thinly sliced
1 pint grape tomatoes, halved
1 cucumber, seeded and diced
1 green bell pepper, seeded and diced
4 oz feta cheese, crumbled

For the Dressing

⅓ cup red wine vinegar
2 tsp lemon juice
1 tsp sugar
2 tsp dried oregano
½ tsp red pepper flakes
½ cup extra virgin olive oil
salt and black pepper, to taste

Note: Serving a crowd? No worries! The recipe easily doubles. Just don’t cry any crocodile tears over the empty bowl that comes home and the fact that you have no leftovers to enjoy later on.

Directions

1. Cook the tortellini according to package directions. Drain and set aside.
2. Soak the onions in a bowl of clean, cold water. Drain after 5 minutes.
3. In a large bowl add the onion slices, tomatoes, cucumber, pepper, cheese, and tortellini. Gently toss them together.
4. In a different bowl, whisk together the vinegar, lemon juice, sugar, oregano, and red pepper flakes. Slowly add the olive oil and whisk everything together until fully incorporated. Season with salt and pepper. Pour the dressing over the tortellini salad and gently mix until everything’s nicely coated with the dressing. Serve this salad warm or at room temperature.

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