Greek Tortellini Salad

  • Yield: 12 servings


1 (6-ounce) package tricolored tortellini
1 (6-ounce) package cheese tortellini
6ounces ziti pasta
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1/2 red onion, chopped
1/4cup sliced pitted ripe black olives
1 (14-ounce) can artichoke hearts, drained and quartered
2/3cup balsamic or red wine vinegar
2tablespoons olive oil
2tablespoons chopped parsley
3tablespoons lemon juice
3tablespoons dry sherry
1teaspoon dried oregano
1teaspoon garlic powder
1teaspoon pepper
1/8teaspoon crushed red pepper flakes
1/2cup crumbled feta cheese


  1. Cook both packages of tortellini and ziti pasta according to package directions, omitting the oil and salt. Drain.
  2. In a large bowl, combine the cooked pasta, peppers, onions, olives and artichokes. For the dressing, in a small bowl, combine the vinegar, olive oil, parsley, lemon juice, sherry, oregano, garlic powder, pepper and red pepper flakes. Pour the dressing over the pasta mixture, add the cheese, and toss gently. Cover and chill for at least 2 hours or overnight.

Nutritional Info *per serving

  • Calories 225
  • Fat 6g
  • Saturated Fat 2.6g
  • Cholesterol 24mg
  • Sodium 457mg