Mediterranean Tortellini Salad
(for 8 servings)
22oz tortellini pasta, cooked according to package instructions (reserve 1/2 cup of cooking water)
1 cup cherry tomatoes, cut in half
1 15oz can of black olives, sliced
1 15oz can of artichoke hearts, coarsely diced
1 yellow pepper, diced
1 medium ripe avocado, diced
3/4 cup crumbled feta cheese
1/4 cup of green onions, chopped
1/2 small red onion, sliced in 1/2 rings
For the dressing:
1/2 cup of tortellini pasta cooking water
3 Tbsps. balsamic vinegar
2 Tbsps. orange juice
1/4 cup olive oil
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
In a large bowl, combine the cooked tortellini pasta, cherry tomatoes, olives, artichokes, pepper, avocado and feta cheese.
In a small bowl, mix all the dressing ingredients until smooth.
Pour over the pasta and stir gently.
Season to taste with some more salt and pepper, if necessary and sprinkle with some additional feta cheese.
Refrigerate salad until ready to serve. (Can be stored in the refrigerator up to 4 days)