Tortellini Salad
This flavorful, easy Mediterranean tortellini salad features tender cheese-filled tortellini tossed with olives, red peppers, and feta cheese in a spicy tomato sauce with chili flakes.
Servings: 6 servings
Ingredients
- 19 ounces pack of frozen four-cheese tortellini
- 1 cup roasted sweet red peppers chopped (I use Mezzetta)
- ½ cup pitted green olives
- 2 teaspoons red pepper flakes or to taste
- salt and freshly ground black pepper to taste
- 1 cup tomato sauce
- 4 basil leaves thinly sliced
- 1 cup crumbled feta cheese
Instructions
- Cook the tortellini. Boil the tortellini according to package directions. Drain and rinse; let completely cool.
- Assemble the salad. In a serving bowl, combine cooked tortellini, chopped red peppers, green olives, red pepper flakes, salt, pepper, and tomato sauce; stir until thoroughly mixed.
- Garnish and serve. Add ribbons of basil leaves over the salad, and sprinkle with feta cheese. Serve cold.
Notes
- This salad can be made 1 to 2 days ahead. Keep refrigerated.
Nutrition
Calories: 378kcal | Carbohydrates: 44g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 1374mg | Potassium: 189mg | Fiber: 5g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 14mg | Calcium: 274mg | Iron: 3mg
